Antipasto Platter With Grilled Vegetables

  • Level: Easy
  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.
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