Antipasti plate
easy
60 mins
60 mins
Ingredients
- 2 untreated lemons
- 4 (approx. 175 g) small artichokes
- 3 Stem(s) flat leaf parsley
- 3 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-8 TABLESPOONS Olive oil
- 4 discs Baguette
- 1/2 TEASPOON coarse salt
- 4 Mint leaves for garnishing
- 8 (approx. 60 g) large, green olives with stone
- 1/2 glass (370 g) sweet-sour pickled green peppers
- 1/2 tweet melon
- 4 fresh figs
- 75 g Parma ham, sliced wafer-thin
- 8 discs Mortadella
- 8 discs Salami
- 7-10 Tbsp Basil
Directions
- 1
Squeeze the juice of 1 1/2 lemons. Boil 1/2 litre of water with half of the lemon juice. Cut off the stems and the outer 3-4 leaves of the artichokes. Wash the artichokes and cook in the lemon water for 20-25 minutes. Wash parsley, dab dry and cut into fine strips. Peel the garlic.
- 2
Put 1 clove of garlic in a bowl with the rest of the lemon juice using a garlic press. Add parsley, salt and pepper and mix well. Finally, add 3 tablespoons of olive oil. Drain the artichokes upside down. Pour over the marinade and leave to stand for 15 minutes. In the meantime, heat about 4 tablespoons of olive oil in a pan and roast the baguette slices in it until golden brown. Press the remaining garlic through a garlic press and put some garlic on each baguette slice. Sprinkle with coarse salt and garnish with a mint leaf. Drain the olives and pepperoni. Cut honeydew melon into slices. Wash figs, dab dry and cut in half.
- 3
In the meantime, heat about 4 tablespoons of olive oil in a pan and roast the baguette slices in it until golden brown. Press the remaining garlic through a garlic press and put some garlic on each baguette slice. Sprinkle with coarse salt and garnish with a mint leaf. Drain the olives and pepperoni. Cut honeydew melon into slices. Wash figs, dab dry and cut in half. Remove the artichokes from the marinade and drain. Arrange on a plate with the roasted garlic bread, figs, melon, pepperoni, olives, Parma ham, mortadella and salami. Sprinkle melon with freshly ground pepper. Cut the remaining half of the lemon into slices and garnish the plate with lemon slices and basil. Add the grizzini
- 4
Remove the artichokes from the marinade and drain. Arrange on a plate with the roasted garlic bread, figs, melon, pepperoni, olives, Parma ham, mortadella and salami. Sprinkle melon with freshly ground pepper. Cut the remaining half of the lemon into slices and garnish the plate with lemon slices and basil. Add the grizzini
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