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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wes Antipasto Recipe

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This recipe for Wes Antipasto is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


3 Cans Tuna Fish in water or oil (chunk type) - drained
2 Bottles Pickled Onions (cocktail onions) rinsed
2 Cans Pitted Black Olives
1 Can Pitted Green Olives
1 Pint Dill Pickles sliced thickly
1 Pint Sweet Pickles sliced thickly
1 Cup Celery sliced on an angle
1 1/2 Quart Giardiniera (pickled vegetables no hot)
3 Jars Artichoke hearts in oil (do not drain 1 of the jars)
1 Jar Pimento cut up (for color)
1 Large size stuffed green olives
24 Ounce Jar Ragu Traditional Spaghetti Sauce

Drain Tuna
Rinse Pickled Onions
Slice Pickles
Slice Celery
Rinse Giardiniera mix in a colander so it won't be as tart.
Drain 2 Jars Artichoke hearts
(do not drain 1 of the jars so you can use the oil)
Cut up Pimentos

Mix all ingredients together

*If possible make it a couple days before hand. I think the setting time blends the flavors and their not as sharp. If it's for a Sunday afternoon get together I try to make it Friday morning.

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