Pistachio and artichoke panzanella

Method

1. Put a dry frying pan over a medium-high heat and, once it’s hot, add the bread and toast for a few minutes. The bread cubes need to be crispy and slightly charred, but certainly not burned. Put the toasted bread into a mixing bowl.
2. Add the pistachio kernels to the pan and toss them around for a few minutes until they smell quite strongly, but don’t let them colour. Once toasted, add the pistachios to the bowl with the bread cubes.
3. Drain the artichokes, discard the liquid, then blot them dry with some kitchen paper. Chop the artichokes in half, fry them in ½ tbsp oil until starting to crisp, then add to the bowl. Toss everything together to combine, then tip onto a large serving plate.
4. To finish, drizzle the balsamic vinegar over the salad along with about 1 tbsp of olive oil and a pinch of salt and pepper (see tip).