Chef's Antipasti Platter Recipe

Prepare artichokes

If using fresh baby artichokes: trim tough outer leaves, halve or quarter depending on size and rub with lemon to prevent browning. If using jarred quartered artichokes, drain and pat dry.

Blanch (if fresh)

Bring a pot of salted water to a boil. Add prepared artichokes and blanch 4–5 minutes until just tender. Drain and plunge into ice water to stop cooking. Drain thoroughly.

Marinate

In a clean bowl combine 120 ml extra-virgin olive oil, 30 ml lemon juice, sliced garlic, fresh thyme sprigs, crushed rosemary, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper. Add the prepared artichokes, toss to coat, cover and refrigerate at least 2 hours (preferably overnight) to develop flavor.

Soak breadcrumbs

Place 1 cup fresh breadcrumbs in a bowl and pour 60 ml whole milk over them. Let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large mixing bowl combine 500 g ground meat, soaked breadcrumbs, 1 egg, 50 g grated Parmesan, 2 minced garlic cloves, 3 tbs chopped parsley, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper. Mix gently with your hands until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 28–32 g portions (about 1.5 tablespoons) and roll into uniform 1 to 1 1/4-inch meatballs. Place on a tray and refrigerate 15 minutes to firm up, which helps them hold their shape when cooking.

Cook meatballs

Heat 60 ml olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches) and brown on all sides, about 6–8 minutes total. Transfer cooked meatballs to a paper towel-lined tray. Optionally finish in a light tomato sauce for 8–10 minutes to cook through and glaze the meatballs, or serve as browned meatballs for the platter.

Quick-pickle onions

Place thinly sliced red onion in a heatproof bowl. Warm 60 ml red wine vinegar with 1 tsp sugar and a pinch of salt until sugar dissolves. Pour over onions, press to submerge, and let sit at least 20 minutes. Drain before serving or keep a small amount of pickling liquid for flavor.

Prepare vegetables

Preheat oven to 220°C (425°F). On a rimmed sheet pan toss sliced zucchini, quartered bell peppers, eggplant slices and cherry tomatoes with 45 ml olive oil, 1 tsp salt and 1/2 tsp black pepper. Spread in a single layer.

Roast

Roast vegetables 18–22 minutes, turning once halfway, until tender and lightly charred at the edges. Remove and let cool slightly before arranging on the platter.

Choose a large wooden board or platter. Create separate zones for each component: spoon marinated artichokes into one area (reserve a few tablespoons of marinade to drizzle), arrange warm or room-temperature polpettine in another, and fan roasted vegetables nearby.

Add small bowls of marinated olives and the quick-pickled onions to the platter for contrast. Tuck fresh basil leaves and lemon wedges around the board.

Place grilled ciabatta slices alongside the platter or fan them on the edge. Drizzle a little of the reserved artichoke marinade or extra-virgin olive oil over the roasted vegetables and meatballs just before serving.

Serve at room temperature (polpettine may be warm) so flavors meld. Provide small forks or toothpicks for guests to pick items.