Artichoke Tomato Panzanella
Giada de Laurentiis has some great recipes on FoodNetwork.com, and this was another of her's. It looked intriguing and I hadn't made anything with artichoke before, so I decided to give it a shot. It turned out okay. Not the best thing I've made, but very heathly. There's always a correlation between how good something tastes and how unhealthy it is. I didn't realize until after I was done making the meal that the bread cubes are supposed to be the crutons of the salad. I wasn't able to get them as crunchy as I would have wanted, and will leave them on the grill or use the broiler next time.
Cooking Instructions
- 1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper.
- 2
Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes.
- 3
Remove the bread and artichokes from the grill and transfer to a large bowl.
- 4
Add the tomatoes, olives and basil to the bowl and toss to combine.
- 5
In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad.
- 6
Toss to combine and serve immediately.