Italian

Tomato and artichoke Panzenella takes 10 minutes to prepare.

Tomato and artichoke Panzenella takes 10 minutes to cook.

Tomato and artichoke Panzenella makes 6 servings.

The ingredients for Tomato and artichoke Panzenella are:

1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
3 cups whole-wheat bread, cut into 1 1/2-inch pieces
3 large, red tomatoes, cut into wedges
3/4 cup chopped, fresh basil leaves (about 1 bunch)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup white wine vinegar
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning

Here is how you make Tomato and artichoke Panzenella:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.Add the tomatoes and basil to the bowl and toss to combine. In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.Number of Servings: 6Recipe submitted by SparkPeople user KGIEBLER.

The nutritional information for Tomato and artichoke Panzenella is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 343.1

• Total Fat: 16.9 g
• Cholesterol: 0.0 mg
• Sodium: 629.3 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 4.8 g
• Protein: 7.8 g

Tomato and artichoke Panzenella is Italian cuisine.

The dietary needs meet for Tomato and artichoke Panzenella is Vegetarian