For quite some time I have been eyeing the Artichoke Panzanella recipe in there and have, up until yesterday, been tripped up by the first step which is to prepare a completely different salad on a completely different page. This is how Sommerville gets you. You look at the list of ingredients and see only, say, six and think - not so bad. But then you realize that ingredients 1-3 are actually complete recipes found in other parts of the book and then you start to wonder, "Everyday Greens?"
This time I was determined and made the Simple (ha ha) Artichoke Salad so I could then make the Artichoke Panzanella. And when all was said and done, it was, as per usual with this cookbook, delicious and worth the effort. I have to confess though - it can be made a lot easier without sacrificing much in the flavor department. (Pardon me while I lock the door so the Food Police don't come after me). You can (click) use frozen artichokes and jarred roasted red peppers.
Now if you are a purist, or if you really really love artichokes, I would just go ahead and go for it. My advice would be to use the babies because there is no choke so they are a little easier to manage. If you have never broken down an artichoke before, there is a terrific photo tutorial here. I figured it out myself several years ago, but would have loved to have this advice at the time.
A note on the bread. I used a loaf that I had allowed to sit out on my counter for a few days so it was really stale. If you have fresh bread, take the step described in the recipe of baking the bread - if you have stale bread, you can skip it.
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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