Toss artichoke hearts with vinaigrette in a large bowl. Put bocconcini, mushrooms, peppers, garlic oil, salt and pepper into a second large bowl and toss well. Cover both with plastic wrap and refrigerate for 1 hour.
Thread bocconcini, peppers, mushrooms and artichoke hearts onto skewers, alternating them as you go so that each skewer has a bit of each. Place the skewers in a wide-mouthed jar or other decorative container, or arrange them on a platter. Garnish with basil and serve.
Go to full version of