Baby Vegetable Antipasto

Ingredients

• 1.5 pounds baby artichokes 
• 3 bunches baby carrots with tops ( 1 1/2 pounds), peeled
• 4 ounces belgian endive separated
• 1 tablespoon basil fresh chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 3 ounces mozzarella cheese fresh
• 1  garlic clove crushed
• 2 teaspoons olive oil extra-virgin
• 20  olives pitted ripe
• 1 Dash pepper black freshly ground
• 1 cup torn radicchio 
• 2 bunches radishes with tops ( 1 1/2 pounds)
• 12 ounces potatoes red
• 0.5 teaspoon salt 
• 1 Dash sugar 
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. To prepare marinade, combine first 8 ingredients in a bowl; stir well with a whisk.
2. To prepare vegetables, working with 1 artichoke at a time, cut off stem to the base.
3. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Steam artichokes, covered, 20 minutes or until tender; cool to room temperature.
4. Cut artichokes in half lengthwise.
5. Remove fuzzy thistle from bottom with a spoon.
6. Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
7. Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge into ice water; drain well.
8. Trim radish tops to 1 inch.
9. Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large bowl.
10. Drizzle with marinade; toss gently to coat. Cover and marinate in refrigerator 2 hours.
11. Arrange vegetables on a platter; top with olives and cheese.
12. Serve the Baby Vegetable Antipasto and Rosemary-Scented Flatbread with Black Grapes with a light, snappy white like Pino and Toi from the producer Maculan. A blend of Pinot Grigio, Pinot Bianco, Tacai, and Chardonnay, the 2001 is $ Other good bets: Italian Gavi or Orvieto.