Recipe

Baby Vegetable Antipasto Recipe

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Ingredients

Directions

Step #1 To prepare marinade, mix first 8 ingredients in a bowl; stir well with a whisk.
Step #2 To prepare vegetables, working with 1 artichoke at a time, cut off stem to the base.
Step #3 Remove bottom leaves & tough outer leaves, leaving tender heart & bottom; trim about 1 inch from top of artichoke.
Step #4 Steam artichokes, covered, 20 mins or until tender; cool to about room temp.
Step #5 Cut artichokes in half lengthwise.
Step #6 Remove fuzzy thistle from bottom with a spoon.
Step #7 Steam potatoes, covered, 6 mins or until tender.
Step #8 Cool to about room temp.
Step #9 Trim carrot stems to 2 inches.
Step #10 Steam carrots, covered, for 20 seconds.
Step #11 Plunge into ice water; drain well.
Step #12 Trim radish tops to 1 inch.
Step #13 Place artichokes, radicchio, radishes, potatoes, carrots,and endive In a large-ish bowl.
Step #14 Drizzle with marinade; toss carefully to coat.
Step #15 Cover up & marinate in refrigerator 2 hrs.
Step #16 Arrange vegetables on a platter; top this with olives & cheese.
Step #17 Wine Note: Serve the Baby Vegetable Antipasto & Rosemary-Scented Flatbread with Black Grapes with a light, snappy white like Pino & Toi from the producer Maculan.
Step #18 A mix of Pinot Grigio, Tacai, & Chardonnay, Pinot Bianco, the 2001 is $ Other good bets: Italian Gavi or Orvieto.
Enjoy the Baby Vegetable Antipasto recipe