Ingredients
1 red bell pepper
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1 garlic clove, minced
4 anchovy fillets, minced
1/3 cup dry white wine
2 tablespoons champagne vinegar
1/2 cup olive oil
Coarse salt and freshly ground pepper
14 ounces frozen baby artichokes, thawed and drained
5 small yellow or orange tomatoes (1 1/2 pounds), cored and cut into small wedges, juice reserved
1/2 cup pitted Kalamata olives, halved
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper, flakes
1 loaf (about 1 pound) whole-grain rustic bread, crusts removed, bread cut into 3/4-inch cubes (8 cups)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Broil bell pepper on a baking sheet lined with foil, turning occasionally, until blackened on all sides. Transfer pepper to a bowl; cover with plastic wrap. Let stand 15 minutes. Peel off skin. Cut flesh into 1-inch pieces; discard seeds.
Meanwhile, make marinade: Whisk together lemon zest, lemon juice, garlic, half the anchovies, the wine, vinegar, 1/4 cup oil, 1/2 teaspoon salt, and a pinch of pepper in a medium bowl.
Add bell pepper, artichokes, tomatoes and their juice, and olives to marinade. Let stand at room temperature, stirring occasionally, 30 minutes to 1 hour.
Preheat oven to 375 degrees. Whisk remaining anchovies, the melted butter, spices, 1 teaspoon salt, and remaining 1/4 cup oil. Drizzle over bread in a large bowl; toss.
Transfer bread mixture to a rimmed baking sheet. Bake, turning once, until croutons are just golden brown, about 25 minutes. Let cool on sheet on a wire rack.
Store croutons, marinade, vegetables, and herbs in separate airtight containers at room temperature. Up to an hour before serving, toss together.
