Antipasto Platter With Grilled Vegetables

Ingredients

• 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
• 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

Instructions

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