Set the roasted peppers, artichokes and olives in alternating layers in a tall, 3-cup capacity glass jar. Combine the remaining ingredients in a small bowl. Pour the mixture into the jar. Swivel the jar to ensure the oil mixture coats each piece of olive, pepper and artichoke. Cover, refrigerate and marinate overnight. Let warm at room temperature 30 minutes before serving.
Note: Roasted red peppers are sold in jars in the aisle where pickles are sold.