Baby Artichoke & Dinosaur Kale Panzanella

1. 1

   Preheat oven to 375u00b0. Drizzle the bread with 2 T of olive oil. Toast the bread until golden brown, 7-10 minutes. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Just before serving toss in the pecorino romano.

* Per serving · 4 servings · Values may vary.

No additional tips available.