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Giardiniera, a classic Chicago pantry staple, it’s a great addition to any antipasti platter, as a pizza condiment or even to top your grilled chicken. Here’s a recipe from us to you.

Chef Mychael Bonner's Giardiniera Recipe


Chef tips to make this classic condiment


1/2 cup thinly sliced celery (1/4 inch)
1/4 cup diced carrot (1/2 inch)
1/8 cup diced red onion (1/2 inch)
1/3 cup diced red bell peppers (1/2 inch)
1/2 cup diced cauliflower (1/2 inch)
1/3 cup Spanish olives with pimento (chopped, 1/4 inch)
1 half of a 14 oz can quartered artichoke hearts in water (water drained)
10 oz Italian Vinaigrette
1/4 of a 16 oz jar of Marconi Hot Giardiniera
1 pinch salt and pepper
1 pinch dry Oregano


1. Chop all ingredients as directed.
2. Toss all ingredients together in a large bowl.
3. Put them into mason jars and marinate for at least one hour.

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