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    Antipasti Selection

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    Antipasti Selection

    Sun-ripened tomatoes, artichoke hearts and chilli-flavoured calamari are included in the new Ingredients range from our Deli Counter. Simply dress them up with a few added extras, place in little dishes and enjoy as antipasti, or prepare your favourite one as a starter. Serve with warmed ciabatta for mopping up the juices. Look out for more of the Ingredients range at your local branch's Deli Counter.

    • Preparation time: 10 minutes
    • Cooking time: 3 minutes
    • Total time: 13 minutes 15 minutes

    Serves: 6


    • 100g frozen baby broad beans
    • 50g can Waitrose Anchovy Fillets in Olive Oil
    • 200g Ingredients Organic Sun-ripened Tomatoes (from the Deli Counter)
    • 200g feta cheese
    • ½ pack fresh tarragon
    • 300g Ingredients Artichoke Hearts (from the Deli Counter)
    • 300g Ingredients Calamari and Chilli (from the Deli Counter)
    • 1 pack flat-leaf parsley, roughly chopped
    • 1 tbsp lemon juice


    1. Cook the broad beans in boiling water for 3 minutes. Drain and leave to cool. Finely chop the anchovies and mix with the tomatoes and their oil. Spoon into a serving dish.
    2. Cut the feta into small cubes. Pull the tarragon leaves from the sprigs. Toss the feta and tarragon in a bowl with the artichoke hearts and oil. Spoon into another serving dish.
    3. Peel the skins off the cooled broad beans and place in a bowl with the calamari and chilli, chopped parsley and lemon juice. Mix together, then spoon into a third dish. Loosely cover all the dishes and chill until ready to serve. Remove from the fridge 15 minutes before serving.

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    Cook's tips

    skinning broad beans is not essential, but if you choose to remove the skins, the stunning emerald green of the inner bean looks particularly fresh and appetising.


    Use anchovies from the prepacked deli cabinet or from the Deli Counter as an alternative to those from the grocery shelves.


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