Name: Artichoke and Tomato Panzanella
Prep time: 10 min
Cook time: 6 min
Yield: 4
Cuisine: Italian
Ingredients: 1 (285g) pack of frozen artichoke hearts, thawed; 200g wholemeal bread, cut into 3cm pieces; 3 large, red tomatoes, cut into wedges; 120g pitted black olives, halved; 1 bunch fresh basil leaves, chopped; 160ml extra-virgin olive oil, plus more for drizzling; 60ml white wine vinegar; 1/2 tsp salt, plus more for seasoning; 1/2 tsp freshly ground black pepper, plus more for seasoning