Antipasto Platter With Grilled Vegetables

By á-3145

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

Details

Servings 6
Preparation time 45mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 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.

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.