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Artichoke and Tomato Panzanella

Giada De Laurentiis
  • 16 minutes
  • Serves 4

INGREDIENTS

1 10 ounce package

Artichoke hearts, frozen

3/4 cup

Basil, fresh leaves

3

Red tomatoes, cut into wedges (about 2 pounds), large

1 cup

Black olives, pitted

1/2 tsp

Black pepper, freshly ground

1/2 tsp

Salt

2/3 cup

Olive oil, extra-virgin

1/4 cup

White wine vinegar

3 cups

1 1/2-inch-cubed whole-wheat bread