Dana Treat – Treat Yourself

Artichoke Panzanella

Posted July 4, 2008

Panzanella with Artichokes, Olives, and Manchego
Adapted from
Everyday Greens
Serves 6

If you are using jarred roasted peppers, drain them well, and cut enough to measure 1 cup.

Simple Artichoke Salad (see recipe below)

1 pound loaf of rustic bread, crust removed, cut into 3/4 inch pieces

2 tbsp. sherry vinegar

2 tbsp. red wine vinegar

1/3 cup olive oil

1 each large red and yellow pepper, roasted peeled, and cut into thick strips

24 Kalamata olives, pitted and halved

Large handful of arugula

2 oz. Manchego cheese, cut into very thin slices with a cheese planer

Preheat the oven to 350 degrees.

Make the Simple Artichoke Salad and set aside.

Toss the bread cubes with a little olive oil, salt and pepper. Place on a baking sheet and bake until lightly browned and just crisp on the outside, about 10 minutes.

Combine the vinegars, 1/4 tsp. salt, and a pinch of pepper in a large bowl and slowly whisk in the olive oil. Add the bread cubes, peppers, olives, and artichokes and toss to coat with the vinaigrette. Set aside to marinate for 10-15 minutes. Just before serving, toss in the arugula and cheese and adjust the seasoning with salt and pepper. (The salad, without the arugula and cheese, can be made up to 8 hours in advance. Store in the fridge but eat the salad at room temperature).

Simple Artichoke Salad
Makes about 3 cups

If you are going to use frozen artichokes, I would add them, unthawed, to the poaching liquid as described below.

2 pounds small artichokes, trimmed
2 1/2 cups water

1/4 cup olive oil

1/4 cup white wine

3 tbsp. lemon juice

1 tbsp
. Champagne vinegar

2 garlic cloves, smashed with the flat side of a knife, skin left on

3 fresh thyme sprigs

1 bay leaf

1 tsp. salt

Pinch of pepper

Combine everything except the artichokes in a wide non-reactive pan and bring to a boil. Drop in the artichokes and cover the surface with parchment paper or an heat-proof inverted plate to keep the artichokes submerged. Bring the liquid back to a boil, lower the heat and simmer until tender, 10-15 minutes depending on their size. To test whether they are done, stick the tip of a knife into the base and the leaves, make sure both are tender.

Once done, drain the artichokes and toss them with:
1/2 tbsp. olive oil

1/2 tsp. minced garlic

1/2 tsp. grated lemon zest

salt and pepper to taste

One last note:  To make sure the artichokes are done, I would taste one. You want to be able to easily bite through (and swallow the leaves). When I made this yesterday, the base was done but not the leaves so I ended up having to cut that part off and just use the base.

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