Artichoke + Black Olives

Grilled Artichoke & Olive Panzanella 1. Prep artichokes: Cut in half. Scoop out hairy 'choke'. Peel away outer layer of stem. Cut off pointy tips of outer leaves. 2 . Steam artichokes ~20 min till knife tender. 3. Brush with oil, then grill ~7 min each side. 4. Cube bread and toss with olive oil, place in oven at 350°F ~15 minutes. (you are drying out the bread so that it maintains integrity when it soaks up the vinaigrette) 5. Remove and set aside the tough leaves from the artichoke hearts. 6. Make vinaigrette with 3:1 oil to vinegar ratio (add any extras: herbs, capers, shallot, mustard, garlic) 7. Toss bread cubes, artichoke hearts, sliced olives, cubed tomatoes and their juices, and vinaigrette. 8. Refrigerate for 30 minutes before serving. Add manchego and more basil just before serving.