Time: 55 min.
Complexity: easily
Servings: 6

Antipasto with baked vegetables, sausage and cheese - a detailed recipe.

Ingredients:

For vegetables:

• 1 lemon, cut in half
• Coarse salt
• 500 g young artichokes
• 1/2 cup olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp white balsamic vinegar
• 1 teaspoon of sugar
• 2 tbsp chopped fresh herbs (oregano, parsley, basil or thyme)
• 1 clove of garlic, crushed
• 1 tbsp tomato juice
• 2 red bell peppers, cut into quarters

For appetizers:

• 120 g mature Parmesan cheese, crumbled
• 230 g Taleggio cheese or soft goat cheese
• 350 g thinly sliced ​​ham or sausage (prosciutto, mortadella, salami)
• 1/4 cup tapenade paste
• 1 loaf of white bread, cut into slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lemon, Artichokes, balsamic vinegar, oregano, parsley, basil, thyme, garlic, tomato juice, sweet pepper, Parmesan cheese, Taleggio cheese, goat cheese, ham, prosciutto, salami, mortadella sausage, tapenade (olive paste)

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Preparation:

Step 1
• Prepare artichokes: Pour water into a saucepan; add lemon juice. Add the squeezed lemon halves and salt.
Step 2
• Cut off the top quarter of the artichokes. Tear off the tough outer leaves and trim the stems and bases. Then cut the artichokes in half and place them in a saucepan of water. Cover and bring to a boil, then reduce the heat and simmer for 5 minutes. Remove the saucepan from the stove and let the artichokes sit in the hot liquid for 5-10 minutes, then drain.
Step 3
• In a bowl, combine olive oil, both vinegars, sugar, herbs, garlic, and tomato juice. Place artichokes and peppers in the mixture and marinate for 10-20 minutes.
Step 4
• Grill the artichokes and peppers for 8 minutes, or bake in the oven at 200°C for 10-15 minutes.
Step 5
• Place cheeses, cold meats, artichokes, and bell peppers on a platter. Serve with white bread and tapenade.

Votes: 2