eCook Meal
Vegetarian Artichoke Antipasti
with garlic ciabattini, sun-dried tomatoes & Kalamata olives
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.40
for 4 servings · R39.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Sun-Dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
-
Self-raising Flour needs 350 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
-
Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
-
Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Hummus needs 160 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
-
Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
Not in the Woolies basket — source these elsewhere:
- Artichoke Hearts
- Ciabattinis
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Green Leaves, Hummus, Oregano, Piquanté Peppers, Pitted Kalamata Olives, Self-raising Flour, Tomato
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?
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. 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.
What should be prepared from my kitchen to make Vegetarian Artichoke Antipasti?
Artichoke Hearts, Balsamic Vinegar, Ciabattini, Ciabattinis, Cucumber, Fresh Oreagno, Garlic, Green Leaves, Hummus, Oregano, Piquanté Peppers, Pitted Kalamata Olives, Self-raising Flour, Tomato
How many calories does Vegetarian Artichoke Antipasti have?
847 calories
How much fat content does Vegetarian Artichoke Antipasti have?
grams