Artichoke Panzanella

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and slice the garlic. Clean, seed, wash and cut the pepperoni into rings. Put lemon juice in about 1 l cold water. Clean the artichokes, shorten the stalks and peel the stalk attachments.

2. 2

   Pluck off the outer hard leaves and cut off the leaf tips generously (approx. 1⁄3). Cut the artichokes lengthwise into slices. Immediately place them in lemon water so that they do not turn brown.

3. 3

   Drain the artichokes and dab dry. Heat 8 tablespoons of oil in a large frying pan. Fry the artichokes and garlic for 4-5 minutes while turning. Fry the pepperoni with the artichokes. Sprinkle with sugar and caramelise briefly while stirring.

4. 4

   Deglaze with vinegar and about 100 ml water, add capers. Bring to the boil and let it cool in the stock.

5. 5

   Cut the bread into thin slices. Heat 2 tablespoons of oil in a large frying pan. Roast the slices of bread in it, let them drip off on kitchen paper and break them into pieces.

6. 6

   Clean, wash and cut the spring onions into rings. Peel onion, slice into rings. Wash and chop the cucumber. Wash parsley, shake dry, cut leaves roughly and mix both onions, cucumber, parsley and bread with artichokes and stock.

7. 7

   Leave to soak for about an hour. Season to taste with salt and pepper.

Nutrition Facts

KCAL
400 kcal

CARBS
24 g

FATS
31 g

PROTEINS
6 g