Italian Antipasto Platter

How could something so succulent as artichokes taste so pedestrian when bottled? We all love fresh artichokes, but depending on availability and time to prepare them, the globe shaped vegetable isn’t always going to make it into the steamer.

For years, I have been searching for a more than just decent canned substitute. Most of the canned ones taste watery and lifeless or if packed in olive oil (my preference) are of poor quality. But finally this week my artichoke dilemma has been solved. Remembering how much I love the products from Les Moulins Mahjour (other products by them are reviewed in previous posts) could this Middle Eastern food company produce a creamy, rich, full of flavor artichoke? You bet they can! Juicy, buttery soft with just the right amount of liquid gold to enhance not drown out the artichoke woodsy flavor, I have my permanent backup in case fresh artichokes are nowhere to be found.

These look enticing on this summer Italian Antipasto platter, perfectly paired with hunks of tuna, earthy roasted peppers and more!

ITALIAN ANTIPASTO PLATTER

1 (15 ounce) can chickpeas, drained
1 cup oil cured black olives
2 (7 ounce) cans Italian tuna in olive oil, coarsely flaked
1 cup sliced jarred roasted red peppers
1 ½ cups halved cherry tomatoes
1 jar Les Moulins Mahjour Artichokes in extra virgin olive oil, halved

olive oil
balsamic vinegar

1. On a large platter, arrange in rows the chickpeas, olives, tuna, roasted red peppers, tomatoes and artichokes.

2. Drizzle lightly with olive oil and balsamic vinegar and serve.

All photographs and recipe testing by Olga Berman from Mango & Tomato.