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
Frequently Asked Questions
What is the preparation time for Vegetarian Artichoke Antipasti?
The preparation time for Vegetarian Artichoke Antipasti with garlic ciabattini, sun-dried tomatoes & Kalamata olives is between 15 and 30 minutes.
What is the total time required to make Vegetarian Artichoke Antipasti with garlic ciabattini, sun-dried tomatoes & Kalamata olives?
The total time required to make Vegetarian Artichoke Antipasti with garlic ciabattini, sun-dried tomatoes & Kalamata olives is between 25 and 40 minutes.
How many servings does Vegetarian Artichoke Antipasti provide?
4 servings
What are the main ingredients in Vegetarian Artichoke Antipasti?
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
What is the nutritional information of Vegetarian Artichoke Antipasti?
Calories: 847, Carbs: 147 grams, Fat: grams, Protein: 26 grams, Sugar: 19.2 grams, Salt: 1745 grams
How do I prepare Vegetarian Artichoke Antipasti?
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. 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. 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! 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.
What should be prepared from my kitchen to make Vegetarian Artichoke Antipasti?
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
How many calories does Vegetarian Artichoke Antipasti have?
847 calories
How much fat content does Vegetarian Artichoke Antipasti have?
grams
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