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.