Antipasto Platter
Antipasto Platter
Try this quick and easy cold cut recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 15 minutes
  • Cooking Time 50 minutes
  • Yield 4 servings
  • 4 large or 8 small artichokes
  • 3 lemons
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh oregano
  • Salt and pepper
  • Quick Pickled Mushrooms
  • 2 tablespoons olive oil
  • 1+½ pounds fresh button or cremini mushrooms, stems trimmed
  • ½ cup balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • Salt and pepper
  1. Marinated Artichoke Hearts:
  2. Trim leaves of artichokes and rub cut portions with a lemon half
  3. Place in a pot and cover with water. Squeeze in juice of 2 lemons and drop lemon halves into water
  4. Simmer artichokes until base of artichoke pierces easily with a fork, about 40 minutes. Drain and cool
  5. To prepare hearts, pull away leaves and remove spiny center of heart
  6. Peel outside of stem with a paring knife and cut hearts into quarters
  7. Toss with remaining ingredients and season to taste. Chill until ready to serve
  1. Quick Pickled Mushrooms:
  2. In a saute pan over medium high heat, add oil and whole mushrooms
  3.  Saute until all liquid from mushrooms evaporates, about 5 minutes
  4. Add vinegar, garlic and thyme and continue to cook until balsamic is absorbed, about 3 minutes
  5. Remove from heat, cool to room temperature, then season to taste
  6. Store mushrooms refrigerated, but serve at room temperature

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