Antipasto Platter With Grilled Vegetables

Ingredients

• 1 pound baby artichokes 
• 2 tablespoons balsamic vinegar 
• 1 loaf artisanal bread sliced
• 0.8 pound cured meats thinly sliced (prosciutto, mortadella and/or salami)
• 2 tablespoons herbs fresh minced (oregano, parsley, basil and thyme)
• 1 clove garlic minced
• 0.5 pound taleggio cheese and/or goat cheese fresh
• 6 servings kosher salt 
• 1  optional: lemon halved
• 0.5 cup olive oil extra-virgin
• 0.3 cup olive tapenade 
• 0.3 pound parmigiano- reggiano cheese crumbled
• 2  bell peppers red quartered
• 1 teaspoon sugar 
• 1 tablespoon sacremento tomato juice 
• 1 tablespoon balsamic vinegar white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• grill
• grill pan
• serrated knife

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. 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.
4. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
5. Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl.
6. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
7. 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.)
8. Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter.
9. Serve with the bread.
10. Photograph by Lisa Shin