Fresh Artichoke and White Bean Crostini
Elegant crostini topped with a flavorful mixture of tender artichoke hearts, cannellini beans, and Pecorino Romano cheese. This appetizer combines Italian-inspired ingredients with fresh herbs for a delicious starter.
Ingredients
- •4 whole artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
- •6 cups low-salt chicken broth
- •1 cup dry white wine
- •½ cup chopped carrot
- •½ cup chopped onion
- •½ cup chopped celery
- •2 sprigs large fresh thyme sprigs
- •1 cup cannellini beans
- •½ cup grated Pecorino Romano cheese
- •¼ cup fresh basil
- •2 tablespoons extra-virgin olive oil
- •8 slices pain rustique bread
- •1 whole lemon
Cooking Instructions
- 1.
Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.
170 min
- 2.
Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.
15 min
- 3.
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes
8 min
- 4.
Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.
5 min
