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1
Special equipment: four 12-inch skewers
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2
Prepare a grill for medium-high heat.
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3
Push 1 lemon piece to the bottom of a skewer.
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4
Lay 2 slices of salami on top of each other, fold in half, then push onto the skewer snugly against the lemon.
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5
Wrap a basil leaf around a piece of the cheese, and push them onto the skewer, catching both sides of the leaf if possible.
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6
Fold a red pepper strip in half, and add it to the skewer, followed by an artichoke piece and an olive.
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7
Repeat from salami to olive twice on the skewer, and top with a lemon piece.
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8
Repeat with the remaining skewers.
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9
Transfer to a rimmed baking sheet.
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10
Lightly oil the grill grates.
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11
Brush the skewered food with the marinade from the artichoke.
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12
Lightly drizzle the bread with oil, and season with salt and black pepper.
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13
Grill the bread on both sides until browned and crisp, about 3 minutes total; transfer to a serving tray.
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14
Grill the skewers until grill marks appear and the edges of the artichoke pieces are beginning to brown, about 1 minute per side.
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15
If the cheese sticks to the grill, use a metal spatula to loosen.
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16
Serve the skewers with the grilled bread, and squeeze with lemon before serving.
