Antipasto Platter With Grilled Vegetables

Total Time:
55 min
45 min
10 min

6 servings

  • 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
  • Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.

  • Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.

  • Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.

  • Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.)

  • Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.

  • Photograph by Lisa Shin

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    This recipe is featured in:

    Spring Entertaining Guide