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Artichoke panzanella
- 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.
![Artichoke panzanella](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/panzanella-768x960.jpg)
If you like the sound of this, you’ll love our grilled peach panzanella with toasted almonds and burrata.
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
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
- 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.
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