Bread salad with artichokes and capers recipe
Bread Salad with Artichokes and Capers recipe
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|6 clove(s)||garlic, sliced|
|2||red bell peppers, sliced|
|6 tbsp||lemon juice|
|12||artichoke bottoms, sliced|
|10 tbsp||olive oil|
|salt and pepper|
|8 tbsp||balsamic vinegar|
|20 g||capers, chopped|
|125 g||stale ciabatta bread, sliced|
|2||spring onions, sliced|
|150 g||cucumber, sliced|
|1 bunch(es)||parsley, chopped|
Mix 250ml of water with the lemon juice. Cover the artichoke pieces immediately after trimming and cutting with the lemon water.
Heat 8 tablespoons of oil. Pat dry the artichokes and stir-fry with the garlic until golden. Add the bell peppers and season with salt and pepper. Pour in 100 ml of water, the vinegar and the capers. Bring to a boil. Cover and allow to cool.
Heat the remaining oil. Roast the bread until golden and crispy. Drain on kitchen paper and allow to cool. Break into bite-sized pieces.
In a bowl combine all ingredients and toss. Season to taste with salt and pepper.
ca. 20 min
Cooking / Baking Time:
ca. 10 min
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Bread salad with artichokes and capers recipe
Recipe type: xarchivex
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