Antipasto Platter With Grilled Vegetables

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For the Vegetables:

1 lemon, halved

Kosher salt

1 pound baby artichokes

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon white balsamic vinegar

1 teaspoon sugar

2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme)

1 clove garlic, minced

1 tablespoon tomato juice

2 red bell peppers, quartered

For the Platter:

1/4 pound parmigiano- reggiano cheese, crumbled

1/2 pound taleggio cheese and/or fresh goat cheese

3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami)

1/4 cup olive tapenade

1 loaf artisanal bread, sliced