Antipasto Platter With Grilled Vegetables



  1. 1 lemon, halved
  2. Kosher salt
  3. 1 pound baby artichokes
  4. 1/2 cup extra-virgin olive oil
  5. 2 tablespoons balsamic vinegar
  6. 1 tablespoon white balsamic vinegar
  7. 1 teaspoon sugar
  8. 2 tablespoons minced fresh herbs (oregano, parsley, basil and thyme)
  9. 1 clove garlic, minced
  10. 1 tablespoon tomato juice
  11. 2 red bell peppers, quartered
  12. 1/4 pound parmigiano- reggiano cheese, crumbled
  13. 1/2 pound taleggio cheese and/or fresh goat cheese
  14. 3/4 pound thinly sliced cured meats (prosciutto, mortadella and/or salami)
  15. 1/4 cup olive tapenade
  16. 1 loaf artisanal bread, sliced


  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