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Antipasto Platter With Grilled Vegetables

This recipe creates an elegant antipasto platter featuring blanched and grilled baby artichokes and red bell peppers, dressed in a vibrant herb vinaigrette. It's complemented by a selection of fine cheeses, thinly sliced cured meats, olive tapenade, and artisanal bread, perfect as a substantial appetizer or light meal.
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Total Time 55 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 3981.9 kcal

Equipment

  • 1 Grill or Grill Pan Essential for charring vegetables
  • 1 Large Pot For blanching artichokes
  • 1 Whisk For emulsifying the vinaigrette
  • 1 Cutting Board & Chef's Knife For vegetable prep and slicing
  • 1 Large Serving Platter For attractive presentation

Ingredients
  

Main

  • 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
 

  • Prepare the baby artichokes: snap off tough outer leaves until tender yellow leaves are exposed, trim the dark green parts from the base, and halve them. Immediately drop into a bowl of water with lemon juice to prevent browning.
  • Bring a pot of salted water to a boil with the remaining lemon half. Add the trimmed artichokes and blanch for 3-5 minutes until tender-crisp. Drain well.
  • In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, white balsamic vinegar, sugar, minced fresh herbs, minced garlic, and tomato juice to create the vinaigrette. Season with kosher salt.
  • Preheat your grill or grill pan to medium-high heat. Lightly brush the blanched artichokes and quartered red bell peppers with a little olive oil.
  • Grill the artichokes and bell peppers for 3-5 minutes per side, or until tender with visible grill marks and a slight char. Remove from heat and let cool slightly.
  • Once cooled, roughly chop the grilled red bell peppers into bite-sized pieces.
  • In a medium bowl, combine the grilled artichokes and chopped bell peppers. Drizzle with a portion of the prepared herb vinaigrette and toss gently to coat.
  • On a large serving platter, artfully arrange the dressed grilled vegetables.
  • Arrange the crumbled Parmigiano-Reggiano, taleggio and/or fresh goat cheese, and thinly sliced cured meats around the vegetables.
  • Add a small bowl of olive tapenade and slices of artisanal bread to complete the antipasto platter. Serve immediately or at room temperature.

Notes

When preparing the baby artichokes, trim them aggressively and immediately drop them into acidulated water (water with lemon juice or a slice of lemon) to prevent oxidation and browning. For grilling, ensure your grill or grill pan is adequately hot to achieve a good char and distinct grill marks without overcooking the vegetables; a light brush of olive oil on the vegetables helps prevent sticking. The vinaigrette is key here – taste and adjust the balance of vinegars, sugar, and herbs for a bright, tangy dressing that complements the grilled elements. For presentation, arrange the various components artfully on the platter, contrasting colors and textures. Consider lightly toasting the artisanal bread slices for added texture.