Artichoke Panzanella
By á-4084
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
Details
Adapted from foodandwine.com
Preparation
Step 1
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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