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Artichoke panzanella

Name: Artichoke panzanella
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 100g blanched almonds; 270g loaf olive ciabatta, torn into chunky pieces (see tip); 2 x 175g packs chargrilled marinated globe artichokes in oil; 100g fresh flatleaf parsley, roughly chopped; Finely grated zest and juice ½ lemon; Olive oil for frying

Published: 21 Sep 18
Updated: 18 Mar 24

Just five easy-to-find ingredients are required for this stunning panzanella salad. With soft artichokes, crispy croutons and crunchy almonds in every bite, this hearty dish delivers on flavour and texture.

If you like the sound of this, you’ll love our grilled peach panzanella with toasted almonds and burrata.

Easy

Test kitchen approved

Serves 4
Hands-on time 15 min

If you like the sound of this, you’ll love our grilled peach panzanella with toasted almonds and burrata.

Nutrition: per serving

Calories: 509kcals
Fat: 32.5g (3.5g saturated)
Protein: 14.6g
Carbohydrates: 34.5g (3.8g sugars)
Fibre: 9.8g
Salt: 2.4g

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Ingredients

100g blanched almonds
270g loaf olive ciabatta, torn into chunky pieces (see tip)
2 x 175g packs chargrilled marinated globe artichokes in oil
100g fresh flatleaf parsley, roughly chopped
Finely grated zest and juice ½ lemon
Olive oil for frying

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Method

Heat a dry frying pan over a medium heat. Add the almonds and toast for 4-5 minutes until fragrant and lightly coloured (take care not to burn them). Transfer to a chopping board and roughly chop, then set aside in a mixing bowl.
Add a glug of olive oil to the pan and add the pieces of bread with a pinch of sea salt flakes. Cook for a few minutes until lightly coloured and beginning to crisp, then add to the mixing bowl with the almonds.
Drain the artichokes, reserving the oil, and add them to the pan. Fry for 2-3 minutes until lightly coloured and warmed through. Add to the bowl with the fried bread pieces and almonds, then toss with the parsley, lemon zest and 2 tbsp reserved oil from the artichokes. Season, then divide among 4 plates, sprinkle over the lemon juice and serve.

Nutrition

Nutrition: per serving

Calories: 509kcals
Fat: 32.5g (3.5g saturated)
Protein: 14.6g
Carbohydrates: 34.5g (3.8g sugars)
Fibre: 9.8g
Salt: 2.4g

delicious. tips

Swap the artichokes for halved cherry tomatoes, and the almonds for any nuts you may have to hand.
This salad is best made with bread that’s a few days old, so it’s a great way to use up any leftovers.