An Italian-style platter you won’t soon forget! Battered artichokes, deep-fried until golden, are served with crispy ciabattini, sun-dried tomatoes, salty olives, oregano, cucumber, and balsamic vinegar & hummus for dunking.
Vegetarian Artichoke Antipasti
Vegetarian Artichoke Antipasti
with garlic ciabattini, sun-dried tomatoes & Kalamata olives
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Artichoke Hearts
- Balsamic Vinegar
- Ciabattini
- Ciabattinis
- Cucumber
- Fresh Oreagno
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Hummus
- Piquanté Peppers
- Pitted Kalamata Olives
- Self-raising Flour
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CIABATTINI HEAVEN
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped oregano, and a knob of butter (optional) or a drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-oregano spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
To a bowl, add a few ice cubes and 60ml of cold water. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. In a salad bowl, combine the shredded salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. In a small bowl, mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, combine the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Coat the drained artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
PLATTER PARTY
Serve up the antipasto platter-style! Pile up the crunchy artichokes alongside the sun-dried tomato & pepper mix, and the olive & cucumber salad. Serve with the balsamic vinegar & hummus dip for dunking. Sprinkle over the remaining oregano. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Clove - 1
Fresh Oreagno - 3g
Ciabattini - 1
Sun-Dried Tomatoes - 25g
Piquanté Peppers - 20g
Green Leaves - 20g
Cucumber - 50g
Pitted Kalamata Olives - 25g
Balsamic Vinegar - 10ml
Hummus - 40ml
Self-raising Flour - 90ml
Artichoke Hearts - 100g
CIABATTINI HEAVEN
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped oregano, and a knob of butter (optional) or a drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-oregano spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
To a bowl, add a few ice cubes and 60ml of cold water. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. In a salad bowl, combine the shredded salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. In a small bowl, mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, combine the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Coat the drained artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
PLATTER PARTY
Serve up the antipasto platter-style! Pile up the crunchy artichokes alongside the sun-dried tomato & pepper mix, and the olive & cucumber salad. Serve with the balsamic vinegar & hummus dip for dunking. Sprinkle over the remaining oregano. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Cloves - 2
Fresh Oregano - 5g
Ciabattinis - 2
Sun-Dried Tomatoes - 50g
Piquanté Peppers - 40g
Green Leaves - 40g
Cucumber - 100g
Pitted Kalamata Olives - 50g
Balsamic Vinegar - 20ml
Hummus - 80ml
Self-raising Flour - 180ml
Artichoke Hearts - 200g
CIABATTINI HEAVEN
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped oregano, and a knob of butter (optional) or a drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-oregano spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
To a bowl, add a few ice cubes and 60ml of cold water. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. In a salad bowl, combine the shredded salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. In a small bowl, mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, combine the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Coat the drained artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
PLATTER PARTY
Serve up the antipasto platter-style! Pile up the crunchy artichokes alongside the sun-dried tomato & pepper mix, and the olive & cucumber salad. Serve with the balsamic vinegar & hummus dip for dunking. Sprinkle over the remaining oregano. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Cloves - 3
Fresh Oregano - 8g
Ciabattinis - 3
Sun-Dried Tomatoes - 75
Piquanté Peppers - 60g
Green Leaves - 60g
Cucumber - 150g
Pitted Kalamata Olives - 75g
Balsamic Vinegar - 30ml
Hummus - 125ml
Self-raising Flour - 250ml
Artichoke Hearts - 300g
CIABATTINI HEAVEN
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped oregano, and a knob of butter (optional) or a drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-oregano spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
To a bowl, add a few ice cubes and 60ml of cold water. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. In a salad bowl, combine the shredded salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. In a small bowl, mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, combine the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Coat the drained artichokes in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered artichokes into the hot oil. Fry until golden and crispy, 30-60 seconds (turning as they colour). Try not to overcrowd the pan - you may need to do this in batches! Remove from the pan, drain on paper towel, and season.
PLATTER PARTY
Serve up the antipasto platter-style! Pile up the crunchy artichokes alongside the sun-dried tomato & pepper mix, and the olive & cucumber salad. Serve with the balsamic vinegar & hummus dip for dunking. Sprinkle over the remaining oregano. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Cloves - 4
Fresh Oregano - 10g
Ciabattinis - 4
Sun-Dried Tomatoes - 100g
Piquanté Peppers - 80g
Green Leaves - 80g
Cucumber - 200g
Pitted Kalamata Olives - 100g
Balsamic Vinegar - 40ml
Hummus - 160ml
Self-raising Flour - 350ml
Artichoke Hearts - 400g
Woolies Products in this dish
