Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.
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. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
Whisk the olive oil, vinegar, sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
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 400º F oven, 10 to 15 minutes.)
Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.
Nutrition is per serving
Antipasto Platter With Grilled Vegetables
Amount Per Serving
Calories 117Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 9g3%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
17 Carlisle Street
Hanover, PA 17331 -2404
Hours & Contact
Our #1, Tabitha, is currently having health issues, and cannot operate the store. We want to thank all our loyal customers for supporting us in these difficult times. For the immediate future we will no longer be open.