Pistachio and artichoke panzanella recipe | delicious. magazine
Put stale bread to delicious use with John Whaite's flavour-packed pistachio and artichoke panzanella recipe.
Ingredients
- 200g stale ciabatta or baguette, cut into 2cm cubes
- 100g unsalted pistachio kernels
- 240g (drained weight) artichoke hearts from a jar or can
- Small handful fresh flatleaf parsley, finely chopped
- 1½ tbsp extra-virgin olive oil (see tip)
- 2 tbsp balsamic vinegar
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