From Epicurious. Time does not include overnight marinating.
Ingredients: [‘garlic clove’, ‘balsamic vinegar’, ‘vinegar’, ‘dried rosemary’, ‘dried basil’, ‘dried oregano’, ‘hot red pepper flakes’, ‘olive oil’, ‘carrots’, ‘fennel bulbs’, ‘red bell peppers’, ‘yellow bell peppers’, ‘jars’, ‘olive’, ‘sun-dried tomato’, ‘bocconcini’, ‘artichoke hearts’, ‘parsley’]
Quantity of Ingredients: [“”,”1 large garlic clove, minced “,”2 tablespoons balsamic vinegar”,”2 tablespoons red-wine vinegar”,”1/2 teaspoon crumbled dried rosemary”,”1 teaspoon dried basil, crumbled “,”1 teaspoon dried oregano, crumbled “,”1/4 teaspoon dried hot red pepper flakes”,”1/2 cup olive oil”,”3 large carrots, cut diagonally into 1/4-inch-thick slices “,”2 small fennel bulbs, cut crosswise into 1/4-inch-thick slices (about 1 1/2 pounds)”,”2 red bell peppers, roasted and cut into strips “,”2 yellow bell peppers, roasted and cut into strips “,”12 ounces jars, peperoncini rinsed and drained well (pickled Tuscan peppers)”,”3/4 lb olive”,”1/4 lb sun-dried tomato, drained and cut into strips “,”3/4 lb plain bocconcini”,”400 g artichoke hearts, rinsed and drained well “,”1/3 cup minced fresh parsley, leaves plus if desired, parsley sprigs for garnish “]
Number of Servings: 6
Steps: [‘Make the marinade:’, ‘In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.’, ‘In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.’]