Inspriation: Love of artichokes…simply stated - I had a craving.

Creation: Artichoke & Tomato Panzanella

 

 

What: (Serving for one)

• 1/2 can artichoke hearts - quartered & drained
• 2 Roma tomatoes - sliced or chopped
• 2 slices Whole Wheat Bread
• 1/4 cup Basil - fresh & chopped
• 1/3 cup Extra Virgin Olive Oil
• 1/3 cup White Wine Vinegar
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Fresh Black Pepper

How:

• Preheat grill pan on medium-high heat
• Slice Whole Wheat into 1 1/2 inch cubes
• Place Whole Wheat & Artichoke hearts on grill
• Drizzle with olive oil
• Allow to grill about 6 minutes on each side - bread should be toasted & artichokes golden at tips
• Remove & place in bowl
• Add chopped tomatoes, basil, dash of salt and dash of pepper

Dressing:

• Whisk: 1/3 olive oil & 1/3 white wine vinegar
• Add 1 tsp. salt & 1 tsp. pepper

Plate Up:

• Bowl: Bread, artichokes, tomatoes & basil
• Pour dressing over
• Toss & Serve

Sweetness of the whole wheat & bite from white wine vinegar & artichokes made this Panzanella another lunch favorite!

Ciao’