Artichoke and Strawberry Panzanella

Artichoke and Strawberry Panzanella

servings
4

Ingredients















Cooking Instructions

1

Clean the artichokes: Hold artichoke in one hand and trim outer leaves with sharp knife by rotating the artichoke away from you. Keep trimming until you see the yellowish-white flesh. Clean base of all green patches as well. Cut off top leaves, leaving just the bottom and then scoop out fuzzy central "choke" with metal tablespoon, scraping off dimpled layer beneath the choke until you see smooth white flesh. Place hearts in deep bowl, adding enough cold water to cover them, plus juice of 1 lemon. Soak 1 hour to improve their color and tenderness.


2

Remove from soak and cut each artichoke heart into eight wedges. Add to medium saucepan with 1/2 cup of olive oil, broth, wine, remaining lemon juice, garlic, and 1 tablespoon salt. Bring mixture to a boil, lower heat, and allow it to simmer until artichokes are just tender, 20 to 25 minutes.


3

While the artichokes are cooking, Heat oven to 375°F. Toss bread cubes with remaining 1 1/2 tablespoons olive oil and remaining 1/4 teaspoon salt. Spread cubes on baking sheet and bake until they are just crisped and browned, about 10 minutes.


4

Remove artichokes from pan with slotted spoon and set them aside. Bring liquid to a boil and reduce to about 1/2 cup. Strain, reserving liquid. Let it cool to room temperature.


5

To serve, toss artichokes, bread cubes, strawberries, basil and lemon in large bowl with reserved cooking liquid. Divide cheese slices among 4 plates. Season with salt and pepper. Top with a nice heap of salad.


6

Adapted from "Girl in the Kitchen" by Chef Izard and Heather Shouse; Reprinted with permission; Photography by Don Goldberg.


Ingredients















Cooking Instructions

1

Clean the artichokes: Hold artichoke in one hand and trim outer leaves with sharp knife by rotating the artichoke away from you. Keep trimming until you see the yellowish-white flesh. Clean base of all green patches as well. Cut off top leaves, leaving just the bottom and then scoop out fuzzy central "choke" with metal tablespoon, scraping off dimpled layer beneath the choke until you see smooth white flesh. Place hearts in deep bowl, adding enough cold water to cover them, plus juice of 1 lemon. Soak 1 hour to improve their color and tenderness.


2

Remove from soak and cut each artichoke heart into eight wedges. Add to medium saucepan with 1/2 cup of olive oil, broth, wine, remaining lemon juice, garlic, and 1 tablespoon salt. Bring mixture to a boil, lower heat, and allow it to simmer until artichokes are just tender, 20 to 25 minutes.


3

While the artichokes are cooking, Heat oven to 375°F. Toss bread cubes with remaining 1 1/2 tablespoons olive oil and remaining 1/4 teaspoon salt. Spread cubes on baking sheet and bake until they are just crisped and browned, about 10 minutes.


4

Remove artichokes from pan with slotted spoon and set them aside. Bring liquid to a boil and reduce to about 1/2 cup. Strain, reserving liquid. Let it cool to room temperature.


5

To serve, toss artichokes, bread cubes, strawberries, basil and lemon in large bowl with reserved cooking liquid. Divide cheese slices among 4 plates. Season with salt and pepper. Top with a nice heap of salad.


6

Adapted from "Girl in the Kitchen" by Chef Izard and Heather Shouse; Reprinted with permission; Photography by Don Goldberg.


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