Artichoke And Strawberry Panzanella


2 large artichokes
Juice of 2 lemons, divided
1/2 cup plus 1/2 tablespoon olive oil
1 cup chicken broth
3/4 cup white wine
4 garlic cloves, sliced
1 tablespoon plus 1/4 teaspoon salt
3 cups ciabatta or rustic Italian bread (cut into 1/2-inch to 3/4-inch cubes)
8 fresh strawberries, thinly sliced
2 tablespoons chiffonade of fresh basil, chopped
1 tablespoon preserved lemon, julienned, or zest of 1 lemon
8 ounces Wisconsin Fresh Mozzarella Cheese, cut into 3/4-inch slices
Freshly ground black pepper


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