Choice Of Antipasto Recipe

Activate yeast and mix dough

In a small bowl, stir the warm water with the sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy. In a large bowl (or stand mixer bowl), combine flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms; if using a stand mixer use the dough hook on low for 4–5 minutes. If dough is too dry, add up to 1–2 tbsp more water; if too sticky add a tablespoon of flour.

Knead and first rise

Turn the dough onto a lightly floured surface and knead by hand for about 6–8 minutes until smooth and elastic (or 4–5 minutes in the mixer). Form into a ball, coat lightly with remaining 1 tbsp olive oil, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place for 60–90 minutes or until doubled in size.

Shape and bake

Preheat the oven to 425°F (220°C). Gently deflate the dough, shape into a round or oblong loaf and place on a parchment-lined baking sheet. Slash the top once or twice with a sharp knife. Bake 22–28 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack at least 20 minutes before slicing into 8 slices for serving.

Prepare meatball mixture

In a medium bowl, soak the breadcrumbs in the milk for 2–3 minutes. Add the ground meat, egg, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep the meatballs tender.

Form and cook

Form the mixture into small meatballs about 1 inch (about 24–28 meatballs depending on size). Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook, turning frequently, until browned on all sides and cooked through, about 8–10 minutes depending on size. Transfer to a paper-towel-lined plate to drain.

Finish (optional)

If you prefer saucy polpettine, briefly simmer cooked meatballs in 1.5 cups of warmed marinara sauce for 3–5 minutes to meld flavors. Keep warm until assembly.

Prepare the artichokes

Fill a bowl with water and the juice of the halved lemon. Trim the stems of the artichokes short, remove tough outer leaves, and using a small paring knife, trim the top third of each artichoke. Immediately rub cut surfaces with the lemon half and drop the cleaned artichokes into the lemon water to prevent browning.

Par-cook artichokes

In a medium saucepan combine 1 cup water and 1/2 cup white wine vinegar and bring to a simmer. Add the smashed garlic and a pinch of salt. Add the artichokes and simmer, covered, for 12–18 minutes until the hearts are tender when pierced with a knife. Drain and let cool slightly.

Marinate

Place the warm artichokes in a shallow container. Combine 1/2 cup extra-virgin olive oil, 2 tbsp chopped oregano (or thyme), 1/4 tsp chili flakes, 1 tsp salt, and 1/2 tsp black pepper. Pour the marinade over the artichokes while still warm so they absorb flavor. Let cool to room temperature, then refrigerate for at least 2 hours or overnight for best flavor. Bring to room temperature before serving.

Slice the home-baked bread horizontally or into 8 individual slices. For POLPETTINE option: place 2–3 warm meatballs on each bread slice (or halve meatballs for easier eating), spoon a little of the optional marinara or pan juices over them, garnish with fresh basil and a dusting of grated Parmesan. For CARCIOFINI option: arrange 3 baby marinated artichokes per slice (or 2 large pieces), drizzle a little of the marinade and olive oil over the bread, top with a basil leaf and a grind of black pepper.

Serve on a platter as a classic Italian antipasto. Provide extra marinara, lemon wedges, or additional olive oil at the table. Leftover marinated artichokes keep well refrigerated up to 5 days; meatballs can be reheated gently in sauce.