Artichoke Panzanella

Photo by Lee C.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 3

    Tablspoons extra-virgin olive oil

  • 1/4

    cup chopped flat-leaf parsley

  • One

    3/4-pound loaf white country-style bread, sliced 1 inch thick

  • Kosher salt and freshly ground pepper

  • 12

    ounces cherry tomatoes

  • 8

    baby artichokes in oil, drained and halved lengthwise (see Note)

  • 1

    tablespoon grated lemon zest

  • 1

    tablespoon canola oil

  • 1/4

    cup chicken stock

Directions

Heat a grill pan. Brush the bread with 3 tablespoons of the olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until toasted, about 3 minutes. Let cool slightly, then tear into bite-size pieces. Preheat the broiler. In a large, deep skillet, toss the tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Broil the tomatoes for 7 minutes, until they begin to burst. Using a spoon, lightly mash the tomatoes to release some of their juices. Let cool slightly, then add the bread, artichokes and lemon zest to the skillet. In a small bowl, whisk the remaining 2 tablespoons of olive oil, 2 tablespoons of parsley and the remaining 1 tablespoon of lemon juice. Gently warm the bread mixture over moderate heat, tossing, until it is heated through, about 2 minutes. Remove from the heat. Pour the dressing over the bread salad and toss well. Season with salt and pepper.

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