Artichoke Panzanella

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and slice the garlic. Wash the peppers, dab dry and remove the seeds. Cut pepperoni into rings. Put lemon juice in approx. 3/8 litres of cold water. Cut off the artichoke stalks and pluck off the outer hard leaves. Peel the bottom and base of the stalk slightly if necessary. Then cut the upper third of the artichokes straight off. Wash, halve or slice the artichokes (if necessary remove stamen/hay). Put the artichokes in lemon water

2. 2

   Heat 8 tablespoons of olive oil in a large frying pan. Drain the artichokes well and fry them lightly together with the garlic for 4-5 minutes while turning. Add the pepperoni about 1 minute before the end of the frying time. Season finished artichokes with salt and pepper. Deglaze with approx. 100 ml water and vinegar, add sugar and capers and bring to the boil briefly. Cover and let cool off

3. 3

   Cut the ciabatta bread into thin slices. Heat 2 tablespoons of olive oil in a large frying pan and roast the slices of bread in it in 2-3 portions. Drain on kitchen paper and let cool off

4. 4

   Clean, wash and cut the spring onions into rings. Peel and finely slice the onion. Cucumber wash, clean, dice. Wash parsley and shake dry. Pluck off the leaves and cut roughly

5. 5

   Add spring onions, onion, cucumber and parsley to the artichokes and mix well. Season to taste with salt and pepper. Break bread roughly into pieces, fold into the salad and arrange in deep plates

Nutrition Facts

KCAL
400 kcal

CARBS
24 g

FATS
31 g

PROTEINS
6 g