1 large round Italian bread, unsliced
1 cup pitted black olives, chopped
1 cup pitted green olives, chopped
1 whole pimiento, chopped (or 8 oz. jar, drained)
9 oz. pkg. frozen artichoke hearts, cooked and drained
white wine
approximately 1 lb. each of the following: Prosciutto, Capocollo, Genoa salami, Mozzarella, Provolone

Pour white wine over artichoke hearts and marinate overnight. Put olives, pimiento, and artichoke hearts together in food processor chop.

Slice top off bread. Hollow out leaving 1/2-inch shell. If vegetable mixture is dry, add 1 tablespoon or so olive oil. Spread 1/2 mixture on bottom of hollowed bread. Now layer Prosciutto, Mozzarella, Capocollo, Provolone and Genoa salami.

Spread remaining vegetable mixture on top. Sprinkle with a little more wine, if desired. Replace top of bread. Wrap in aluminum foil and place heavy weight such as a brick on top. Refrigerate pressed, overnight. Serve in wedges.

Serves about 15.