Baby Artichoke & Dinosaur Kale Panzanella

• 1/4 cup, plus 2T olive oil
• 1 shallot
• 2 pounds baby artichokes, trimmed and quartered
• 1 bunch dinosaur kale, trimmed
• 6 cups crusty bread, torn into bits
• 1/2 cup pecorino romano, thinly shaved
• 1-2 lemons
• salt and pepper

1. Preheat oven to 375u0b0. Drizzle the bread with 2 T of olive oil. Toast the bread until golden brown, 7-10 minutes. Set aside.
2. In a large skillet, over med heat, sautee shallots in 2T olive oil until translucent. Add artichokes and season with salt. Pan roast for 3-4 minutes. Add the juice of half a lemon, and continue cooking, uncovered. Allow all the lemon juice to boil off, and then add another 1-2 T. Continue in this way until artichokes are cooked through but still have some tooth.
3. Meanwhile, bring a large pot of salted water to boil. Add kale, cooking for 3-4 minutes, or until tender. Drain well and set aside.
4. Combine bread, artichokes, and kale in a large bowl. Drizzle with remaining olive oil, and add lemon juice, salt, and pepper. Let rest 30 minutes to 2 hours.
5. Just before serving toss in the pecorino romano.

olive oil, shallot, baby artichokes, dinosaur kale, crusty bread, pecorino romano, lemons, salt

Taken from food52.com/recipes/4498-baby-artichoke-dinosaur-kale-panzanella (may not work)