What are the main ingredients in Vegetarian Fig & Artichoke Pitas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Vegetarian Fig & Artichoke Pitas?

Calories: 759, Carbs: 104 grams, Fat: grams, Protein: 25.7 grams, Sugar: 40.5 grams, Salt: 1348 grams

How do I prepare Vegetarian Fig & Artichoke Pitas?

FINAL TOUCHES: Top the fig & artichoke pitas with the rinsed green leaves, the drained feta, and the toasted almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef! INTO THE OVEN: Cut each pita in half to create two circular bases and place on a greased oven tray. Spread the artichoke sauce over the pita bases. Top with the fig slices, the remaining artichokes, and the remaining caramelised onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 8-10 minutes. PERFECT PURÉE: To a blender, add the yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 1 tbsp of water, and seasoning. Blend until smooth. Set aside. THYME TO FRY: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme sprigs until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover. GOLDEN ALMONDS: Preheat the oven to 200°C. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Vegetarian Fig & Artichoke Pitas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

Vegetarian Fig & Artichoke Pitas

Name: Vegetarian Fig & Artichoke Pitas
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey

A golden blend of caramelised onion, sweet fig slices, and velvety artichoke sauce dances atop crisp pita bases. Each bite includes caramelised perfection, creamy yoghurt richness, and the satisfying crunch of toasted almonds. Crowned with creamy feta, greens, and a sweet balsamic drizzle, it’s a culinary masterpiece!

Vegetarian Fig & Artichoke Pitas

with caramelised onion & Danish-style feta

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

Almonds
Artichoke Quarters
Danish-style Feta
Fresh Figs
Fresh Thyme
Green Leaves
Lemon Juice
Low Fat Plain Yoghurt
Onion
Pita Bread
Pita Breads
Sweet Balsamic

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Photo of Vegetarian Fig & Artichoke Pitas

Serves 1

GOLDEN ALMONDS
Preheat the oven to 200°C. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THYME TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme sprigs until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 1 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Cut the pita in half to create two circular bases and place on a greased oven tray. Spread the artichoke sauce over the pita bases. Top with the fig slices, the remaining artichokes, and the remaining caramelised onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 8-10 minutes.
FINAL TOUCHES
Top the fig & artichoke pitas with the rinsed green leaves, the drained feta, and the toasted almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!

Almonds - 10g
Onion - 1
Fresh Thyme - 3g
Low Fat Plain Yoghurt - 50ml
Artichoke Quarters - 100g
Lemon Juice - 10ml
Pita Bread - 1
Fresh Figs - 1 pack
Sweet Balsamic - 10ml
Green Leaves - 20g
Danish-style Feta - 50g

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Serves 2

GOLDEN ALMONDS
Preheat the oven to 200°C. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THYME TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme sprigs until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 1 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Cut each pita in half to create two circular bases and place on a greased oven tray. Spread the artichoke sauce over the pita bases. Top with the fig slices, the remaining artichokes, and the remaining caramelised onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 8-10 minutes.
FINAL TOUCHES
Top the fig & artichoke pitas with the rinsed green leaves, the drained feta, and the toasted almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!

Almonds - 20g
Onion - 1
Fresh Thyme - 5g
Low Fat Plain Yoghurt - 100ml
Artichoke Quarters - 200g
Lemon Juice - 20ml
Pita Breads - 2
Fresh Figs - 2 packs
Sweet Balsamic - 20ml
Green Leaves - 40g
Danish-style Feta - 100g

Download the Recipe

Serves 3

GOLDEN ALMONDS
Preheat the oven to 200°C. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THYME TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme sprigs until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 2 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Cut each pita in half to create two circular bases and place on a greased oven tray. Spread the artichoke sauce over the pita bases. Top with the fig slices, the remaining artichokes, and the remaining caramelised onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 8-10 minutes.
FINAL TOUCHES
Top the fig & artichoke pitas with the rinsed green leaves, the drained feta, and the toasted almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!

Almonds - 30g
Onion - 1
Fresh Thyme - 8g
Low Fat Plain Yoghurt - 150ml
Artichoke Quarters - 300g
Lemon Juice - 30ml
Pita Breads - 3
Fresh Figs - 3 packs
Sweet Balsamic - 30ml
Green Leaves - 60g
Danish-style Feta - 150g

Download the Recipe

Serves 4

GOLDEN ALMONDS
Preheat the oven to 200°C. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
THYME TO FRY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme sprigs until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, discarding the thyme sprigs, season, and cover.
PERFECT PURÉE
To a blender, add the yoghurt, ½ the caramelised onion, ⅔ of the chopped artichokes, the lemon juice (to taste), 2 tbsp of water, and seasoning. Blend until smooth. Set aside.
INTO THE OVEN
Cut each pita in half to create two circular bases and place on a greased oven tray. Spread the artichoke sauce over the pita bases. Top with the fig slices, the remaining artichokes, and the remaining caramelised onion. Drizzle with olive oil and ½ the sweet balsamic. Season and bake in the hot oven until golden and sticky, 8-10 minutes.
FINAL TOUCHES
Top the fig & artichoke pitas with the rinsed green leaves, the drained feta, and the toasted almonds. Drizzle with the remaining sweet balsamic. Perfection, Chef!