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Fresh Artichoke and White Bean Crostini

Name: Fresh Artichoke and White Bean Crostini
Cuisine: italian
Ingredients: 4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out; 6 cups (or more) low-salt chicken broth; 1 cup dry white wine; 1/2 cup chopped carrot; 1/2 cup chopped onion; 1/2 cup chopped celery; 2 large fresh thyme sprigs; 1 cup drained rinsed canned cannellini (white kidney beans); 1/2 cup grated Pecorino Romano cheese; 1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish; 2 tablespoons extra-virgin olive oil plus more for brushing; 8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread; Lemon wedges

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes
4.
Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

Recipes sourced from Epicurious.com.

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