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, chives, cucumber and balsamic vinegar & hummus for dunking.
Artichoke Antipasti
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
- Cucumber
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Hummus
- Piquanté Peppers
- Pitted Kalamata Olives
- Salad Leaves
- Schoon Ciabattini
- Schoon Ciabattinis
- 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 of the sliced chives, and a knob of butter (optional) or drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-chive spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
Pour 60ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. Set aside. In a salad bowl, combine the rinsed salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. Mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Add the drained artichokes and toss until fully coated in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently pick up a battered artichoke and lower it into the hot oil. Fry until golden and crispy, 30-60 seconds, turning as they colour. Repeat with the remaining artichokes (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 and pepper mix, and the olive and cucumber salad. Serve with the balsamic vinegar and hummus dip for dunking. Sprinkle over the remaining chives. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Clove - 1
Fresh Chives - 3g
Schoon Ciabattini - 1
Sun-dried Tomatoes - 20g
Piquanté Peppers - 20g
Salad 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 of the sliced chives, and a knob of butter (optional) or drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-chive spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
Pour 120ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. Set aside. In a salad bowl, combine the rinsed salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. Mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Add the drained artichokes and toss until fully coated in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently pick up a battered artichoke and lower it into the hot oil. Fry until golden and crispy, 30-60 seconds, turning as they colour. Repeat with the remaining artichokes (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 and pepper mix, and the olive and cucumber salad. Serve with the balsamic vinegar and hummus dip for dunking. Sprinkle over the remaining chopped chives. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Cloves - 2
Fresh Chives - 5g
Schoon Ciabattinis - 2
Sun-dried Tomatoes - 40g
Piquanté Peppers - 40g
Salad 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 of the sliced chives, and a knob of butter (optional) or drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-chive spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
Pour 180ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. Set aside. In a salad bowl, combine the rinsed salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. Mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Add the drained artichokes and toss until fully coated in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently pick up a battered artichoke and lower it into the hot oil. Fry until golden and crispy, 30-60 seconds, turning as they colour. Repeat with the remaining artichokes (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 and pepper mix, and the olive and cucumber salad. Serve with the balsamic vinegar and hummus dip for dunking. Sprinkle over the remaining chopped chives. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Cloves - 3
Fresh Chives - 8g
Schoon Ciabattinis - 3
Sun-dried Tomatoes - 60g
Piquanté Peppers - 60g
Salad 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 of the sliced chives, and a knob of butter (optional) or drizzle of oil. Place the halved ciabattini on a roasting tray, cut-side up, and smear with the garlic-chive spread. Pop in the hot oven and bake until warmed through and starting to brown, 3-4 minutes.
THE PREP STEP
Pour 240ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. In another bowl, combine the chopped sun-dried tomatoes, the chopped peppers, and seasoning. Set aside. In a salad bowl, combine the rinsed salad leaves, the cucumber ribbons, the halved olives, a drizzle of olive oil, and seasoning. Mix together the balsamic vinegar and the hummus.
GOLDEN ARTICHOKES
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (don’t overmix, lumps are fine in this case). Add the drained artichokes and toss until fully coated in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently pick up a battered artichoke and lower it into the hot oil. Fry until golden and crispy, 30-60 seconds, turning as they colour. Repeat with the remaining artichokes (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 and pepper mix, and the olive and cucumber salad. Serve with the balsamic vinegar and hummus dip for dunking. Sprinkle over the remaining chopped chives. Last but not least, side with the glorious garlic bread. Wow, Chef!
Garlic Cloves - 4
Fresh Chives - 10g
Schoon Ciabattinis - 4
Sun-dried Tomatoes - 80g
Piquanté Peppers - 80g
Salad 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
