The early weeks of spring are all about artichokes for me. I can't get enough of them! And we have beautiful, locally grown dinosaur kale available here at about the same time. The two come together in this bread salad for a lovely side dish (or a light lunch). Unfortunately, I gobbled it all up before I could take pictures of the finished dish. - cottageindustrialist —cottageindustrialist
Test Kitchen Notes
This is a wonderful panzanella. The oil and lemon juice make a dressing that gets soaked up by the bread, but does not weigh it down into a soggy mess. The crunchy kale is nice, but the real treat is the lemony artichokes throughout. - Stephanie —The Editors
1/4 cup, plus 2T olive oil
baby artichokes, trimmed and quartered
dinosaur kale, trimmed
crusty bread, torn into bits
pecorino romano, thinly shaved
salt and pepper
In This Recipe
Preheat oven to 375°. Drizzle the bread with 2 T of olive oil. Toast the bread until golden brown, 7-10 minutes. Set aside.
In a large skillet, over med heat, sautee shallots in 2T olive oil until translucent. Add artichokes and season with salt. Pan roast for 3-4 minutes. Add the juice of half a lemon, and continue cooking, uncovered. Allow all the lemon juice to boil off, and then add another 1-2 T. Continue in this way until artichokes are cooked through but still have some tooth.
Meanwhile, bring a large pot of salted water to boil. Add kale, cooking for 3-4 minutes, or until tender. Drain well and set aside.
Combine bread, artichokes, and kale in a large bowl. Drizzle with remaining olive oil, and add lemon juice, salt, and pepper. Let rest 30 minutes to 2 hours.