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Artichoke, tomato and mozzarella ciabatta

Name: Artichoke, tomato and mozzarella ciabatta
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 1 large ciabatta loaf; 290g jar chargrilled artichoke hearts in olive oil (we used artichokes from Sainsbury’s Taste The Difference range); 1 garlic clove, halved; 290g jar whole cherry tomato and roasted pepper sauce (we used a Sacla’ sauce, from supermarkets); 125g buffalo mozzarella, torn into pieces; 50g wild rocket

Published: 30 Jun 04
Updated: 26 May 25

Treat your ciabatta bread to a delicious topping of artichoke, tomato and mozzarella. An Italian recipe that is a sure winner at lunch or as a starter.

Love artichokes? Check out our artichoke recipe collection for dozens more ideas.

Easy
July 2004

Test kitchen approved

Serves 2
Hands on time 15 mins

Treat your ciabatta bread to a delicious topping of artichoke, tomato and mozzarella. An Italian recipe that is a sure winner at lunch or as a starter.

Love artichokes? Check out our artichoke recipe collection for dozens more ideas.

Vegetarian

Nutrition: per serving

Calories: 767kcals
Fat: 44g (13.8g saturated)
Protein: 23.9g
Carbohydrates: 70g (8.3g sugars)
Salt: 5g

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Ingredients

1 large ciabatta loaf
290g jar chargrilled artichoke hearts in olive oil (we used artichokes from Sainsbury’s Taste The Difference range)
1 garlic clove, halved
290g jar whole cherry tomato and roasted pepper sauce (we used a Sacla’ sauce, from supermarkets)
125g buffalo mozzarella, torn into pieces
50g wild rocket

Method

Preheat the grill. Using a sharp knife split the ciabatta in half, then cut each half in 2 lengthways to give 4 bases. Brush with a little oil from the artichoke jar. Pop under the grill for 2 minutes until lightly toasted, then rub with the garlic while still warm.
Divide the tomato sauce between the ciabatta. Top each with some artichokes (halved, if large) and scatter over the mozzarella. Season, then grill for 2-3 minutes until lightly golden and bubbling. Top with rocket leaves, then drizzle with a little of the artichoke oil to serve.