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Spring Panzanella with Burrata & Artichokes

Joy Limanon

Chef notes

This panzanella brings a vibrant bounty of tender spring vegetables, crisped ciabatta and luxurious burrata that is absolutely perfect. Plus, just like a traditional panzanella, it features juicy tomatoes and fragrant basil.


  • 1 lemon, juiced
  • 3 quarts filtered water, divided
  • 3 small artichokes
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, smashed
  • 2 basil stems
  • 1 large shallot, sliced
  • kosher salt
  • 1/2 cup dry white wine
  • ice for ice bath
  • 1/2 cup English peas
  • 1 cup fresh fava beans
  • 1 cup asparagus, sliced
  • 2 small loaves ciabatta
  • cups olive oil, divided
  • 1 cup cherry tomatoes, halved
  • 1/4 cup shaved spring onion
  • 2 Persian cucumbers, halved lengthwise and cut into half moons
  • 1/2 cup picked basil
  • 1/2 cup picked parsley
  • kosher salt and freshly ground black pepper
  • 1/4 cup good red wine vinegar
  • 1 ball burrata
  • flaky sea salt


For the vegetables:


Prepare a container of acidulated water using the juice of 1 lemon and 1 quart of cold water.


Peel and then discard the outer leaves of the artichokes. Using a peeler or sharp paring knife, clean the stem of the artichokes. Cut them in half and place them in the acidulated water.


In a heavy bottom pot set over medium-high heat, warm the olive oil.


When the oil is shimmering, add the smashed clove of garlic, the basil stems and the shallot. Add 2 teaspoons kosher salt and cook for 4 minutes stirring frequently.


Add the white wine and reduce by half, about 1 minute. Add the remaining 2 quarts of filtered water and bring the braising liquid to a boil.


Prepare an ice bath.


Once the braising liquid is boiling, quickly blanch and shock the peas, fava beans and asparagus separately. Set aside.


Reduce the boil to a high simmer. Now add the artichokes and cook for 6 minutes or until tender. Remove the artichokes and cool.


Once cool, cut each half into 3 to 4 slices, set aside.

For the panzanella:


Cut the ciabatta lengthwise into 3/4-inch slices.


In a wide frying pan, warm 1 cup of the olive oil over medium heat. Fry both sides of the sliced ciabatta until golden. Remove to a wire rack and allow to cool.


Once cool, cut the fried bread into cubes, set aside.


In a mixing bowl combine the fried ciabatta, cherry tomatoes, spring onions, cucumbers and all the vegetables. Tear the basil and parsley leaves and add to the bowl. Season the panzanella with a generous pinch of salt and black pepper.


Drizzle in the vinegar and the olive oil and toss the panzanella together with your hands. Taste and adjust the seasoning to your liking with flaky salt and black pepper.

To serve:

Arrange the panzanella on a platter. Place the burrata on top and tear it open. Drizzle some additional olive oil over the burrata and serve.