Artichoke and Kale Panzanella

Adapted from cottageindustrialist via Food52

Artichokes are a little daunting to me. I can’t seem to cook them enough. Or I overcook them and ruin them. Baby artichokes seemed less threatening somehow. This salad was interesting and quite tasty. The crunchy bread, lemony artichokes and tender kale played nicely together. I found myself eating a bit more of it than intended. This is enough for lunch or a light dinner. Throw in a roasted chicken and you’ve got a meal suitable for guests.

  • 1 small loaf crusty bread, cut into bite-sized pieces
  • Olive oil
  • Kosher salt
  • Black pepper
  • 1 shallot, thinly sliced
  • 1-1/2 pound baby artichokes, trimmed and quartered
  • Juice of 2 large lemons
  • 1 bunch kale, trimmed
  • 1/2 cup shaved Pecorino Romano cheese
  • Preheat oven to 375 degrees F.
  • Spread bread chunks evenly on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/4 teaspoon kosher salt and just a crank or two of fresh black pepper. Bake for 10 minutes, or until lightly toasted but not browned. Remove from the oven and set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallot and cook for until translucent and slightly tender, about 4 minutes.
  • Add the artichoke quarters to the pan and sprinkle lightly with salt. Add a few tablespoons of the lemon juice and toss. Allow the juice to cook off, then add another few tablespoons of juice. Toss the artichoke mixture frequently, continuing to add lemon juice a little at a time. Continue cooking until artichokes are tender, but not mushy. They should still have just a bit of firmness to them. Remove from the heat.
  • Meanwhile, bring a large pot of generously salted water to a boil. Cook the kale for about 3 minutes, then remove from the boiling water and drain well. Squeeze very dry, then roughly chop.
  • To assemble the salad, toss the toasted bread chunks, artichoke mixture and kale in a large bowl. Drizzle 2 tablespoons olive oil over it and any remaining lemon juice. Lightly season with kosher salt and black pepper. Toss to distribute the flavors. Allow to rest for 15 – 20 minutes (or up to several hours). Just before serving, add the cheese.
  • Quick Tips
  • 1. I used a small loaf of wheat artisan bread with a chewy crust.
  • 2. To trim the artichokes, remove the end and just the very end of the tip. You will also need to remove the tough outer leaves. I will admit it’s hard to know how much of the outer leaves to remove. I realized after I’d cooked mine that they probably needed another layer or two taken off – a messy task after they’d been tossed with oil, shallots, seasonings and such.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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