Orecchiette Artichoke Salad with Bread Chips

For the orecchiette artichoke salad with bread chips, first preheat the oven to the highest grill setting. Cut bread into very thin slices and drizzle with olive oil.

Bring a pot with enough salted water to boil, cook orecchiette (or other pasta) in it until soft according to package directions. Strain and rinse briefly with warm water. Drain well and then place in a large bowl and mix with a little olive oil.

Briefly broil bread in oven on both sides over high top heat until lightly browned. Then remove from oven and rub with the peeled garlic clove.

Drain artichokes over a colander and cut into quarters. Clean young onion, remove ends and cut diagonally into thin slices. Wash radicchio, remove outer leaves and stalk and cut into fine strips. Pluck off parsley leaves and add to the pasta with the radicchio and young onion. Gently stir in half of the artichokes and the feta cheese. Marinate the salad with olive oil, salt, pepper and white wine vinegar and arrange on plates. Place the remaining artichokes on top. Serve orecchiette artichoke salad with bread chips.

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