Artichoke panzanella

Method

1. Heat a dry frying pan over a medium heat. Add the almonds and toast for 4-5 minutes until fragrant and lightly coloured (take care not to burn them). Transfer to a chopping board and roughly chop, then set aside in a mixing bowl.
2. Add a glug of olive oil to the pan and add the pieces of bread with a pinch of sea salt flakes. Cook for a few minutes until lightly coloured and beginning to crisp, then add to the mixing bowl with the almonds.
3. Drain the artichokes, reserving the oil, and add them to the pan. Fry for 2-3 minutes until lightly coloured and warmed through. Add to the bowl with the fried bread pieces and almonds, then toss with the parsley, lemon zest and 2 tbsp reserved oil from the artichokes. Season, then divide among 4 plates, sprinkle over the lemon juice and serve.