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In a medium bowl, combine the artichoke hearts, roasted red peppers, sun-dried tomatoes, and pepperoncini. Drizzle with the olive oil and red wine vinegar, then sprinkle with the dried oregano, red pepper flakes, and a pinch of salt and pepper. Toss gently to coat, then set aside to marinate at room temperature for 15 minutes.
Arrange the cured meats on a large serving board or platter: fold the prosciutto slices into loose ruffles, fan the salami in overlapping rounds, and fold or stack the soppressata. Leave some space between each meat so they remain distinct.
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