Mixed Antipasto - cooking recipe

Ingredients

For the marinade
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

Preparation

Make the marinade:
In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the oregano, 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.