Artichoke Panzanella

*Note: If you can’t find olive bread, use any country-style crusty bread and throw some Kalamata, or Green olives, into the artichoke mixture.

Ingredients:

½ loaf Kalamata olive bread (or Green olive bread, if you prefer), cut into large cubes
2 tomatoes, diced
1 jar of artichoke hearts, drained and cut in half
feta cheese, to taste
a handful of fresh parsley, chopped
2 cloves of garlic, chopped
olive oil
sea salt
fresh ground pepper (optional)
lemon zest

Guidelines:

Preheat the oven to 350 degrees.

In a large ovenproof casserole dish, toss the cubed bread with plenty of olive oil and sea salt. Bake in the oven while you prepare the rest of the ingredients.

In a medium skillet, sauté the garlic in olive oil just long enough to release its flavor. Add the tomatoes, artichoke hearts, and lemon zest. Cook until just heated through. Add the fresh parsley and fresh ground pepper (optional).

Remove the bread cubes from the oven. Toss the artichoke heart mixture into the bread cubes. Sprinkle feta cheese over the top, and return the pan to the oven. Bake for about five minutes, just long enough to warm the cheese, or if you prefer your bread crispier, bake until you reach your desired texture.

Serve with herb roasted chicken breasts, and/or a glass of your favorite wine.

Enjoy!