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Garlic and Sage Marinated Antipasto

['6 artichoke hearts, halved and well drained', '200 grams (7 ounces) mixed green and black olives', '200 grams (7 ounces) cherry tomatoes, halved', '4 tablespoons fruity olive oil', '15 sage leaves', '3 cloves garlic, sliced', 'Cracked black pepper', '2 tablespoons white wine vinegar', '150 grams (5 ounces) fetta cheese', 'sliced']

Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.

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