Antipasto Platter With Grilled Vegetables
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Balsamic Vinegar (white)1 tsp
Sugar1 clove
Garlic (minced)1 tbsp
Tomato Juice1 loaf
Bread (artisanal, sliced)Directions:
1
Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice
2
Add the squeezed lemon halves to the water and season with salt
3
Cut off and discard the top one-quarter of each artichoke with a serrated knife
4
Snap off the tough outer leaves
5
Peel the stem and base with a paring knife
6
Halve the artichokes lengthwise and drop into the saucepan
7
Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes
8
Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain
9
Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl
10
Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes
11
Preheat a grill or grill pan to medium high
12
Grill the artichokes and peppers, turning, until browned, about 8 minutes
13
(Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes
14
) Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter
15
Serve with the bread
16
Photograph by Lisa Shin