Antipasti with baked vegetables, sausage and cheese – a detailed recipe cooking. 
The photodishes: Lisa Shin Time: 55 min. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For vegetables:
- 1 lemon, cut in half
- Coarse salt
- 500 gr. young artichokes
- 1/2 tbsp. olive oil
- 2 tbsp. l balsamic vinegar
- 1 tbsp. l white balsamic vinegar
- 1 tsp Sahara
- 2 tbsp. l chopped fresh herbs (oregano, parsley, basil or thyme)
- 1 clove garlic, chop
- 1 tbsp. l tomato juice
- 2 red sweet peppers, cut into four parts
For a snack:
- 120 gr. ripe parmesan cheese, crumble
- 230 gr. taleggio cheese or soft goat cheese
- 350 gr thinly sliced ham or sausage (prosciutto, mortadella, salami)
- 1/4 Art. tapenade pasta
- 1 loaf of white bread, cut into slices
Recipes with similar ingredients: lemon, artichokes, balsamic vinegar, oregano, parsley, basil, thyme, garlic, tomato juice, sweet pepper, parmesan cheese, taleggio cheese, goat cheese, ham, prosciutto, salami, mortadella sausage, tapenade (olive paste)
Recipe preparation:
- Cook artichokes: pour water into the pan; add lemon juice. Add squeezed lemon halves and salt.
- Cut off the top quarter of artichokes. Tear off the rough outer leaves, strip petioles and bases. Then cut the artichokes into halves and immerse in a pan with water. Cover and bring to a boil, reduce temperature and simmer for 5 minutes. Remove pan from stove and let artichokes stand in hot liquid 5-10 min., Drain the water.
- Combine in a bowl olive oil, both vinegar, sugar, herbs, garlic and tomato juice. Submerge artichokes and peppers in a mixture and leave, marinate for 10-20 minutes.
- Grill artichokes and peppers for 8 minutes. Or in the spiritual cabinet at a temperature of 200 ° C for 10-15 minutes
- Put cheeses, sausages, artichokes and sweet peppers on a dish. Serve with white bread and tapenade pasta.
