Antipasti platter

For 4 people
  • 2 untreated lemons
  • 4 (approx. 175 g) small artichokes
  • 3 stem (s) flat-leaf parsley
  • 3 Garlic cloves
  • Salt
  • black pepper
  • 7-8 EL Olive oil
  • 4 slices baguette
  • 1/2 TL coarse salt
  • 4 Mint leaves for garnishing
  • 8 (approx. 60 g) large, green olives with stone
  • 1/2 glass (370 g) sweet and sour pickled green peppers
  • 1/2 small honeydew melon
  • 4 fresh figs
  • 75 g Parma ham, thinly sliced ​​
  • 8 slices Mortadella
  • 8 slices Salami
  • Basil
60 minutes
juice Squeeze out 1 1/2 lemons. Boil 1/2 liter 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 the parsley, pat dry and cut into fine strips. Peel the garlic. Put 1 clove of garlic through a garlic press to the remaining lemon juice in a bowl. Add parsley, salt and pepper and stir well. Finally add 3 tablespoons of olive oil. Drain the artichokes upside down. Pour the marinade over and let stand for 15 minutes. In the meantime, heat about 4 tablespoons of olive oil in a pan and toast the baguette slices until golden brown. Press the remaining garlic through a garlic press and put a little garlic on each baguette slice. Sprinkle with coarse salt and garnish with a mint leaf. Drain the olives and peppers. Cut the honeydew melon into wedges. Wash figs, pat dry and cut in half. Remove the artichokes from the marinade and drain. Arrange on a platter with the toasted garlic bread, figs, melon, pepperoni, olives, Parma ham, mortadella and salami. Sprinkle the melon with freshly ground pepper. Cut the rest of the lemon half into slices and garnish the plate with lemon wedges and basil. Add grizzini
1 person approx.:
  • 470 kcal
  • 1970 kJ


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