Fresh Artichoke and White Bean Crostini

From the kitchen of Carly

Tender artichoke hearts and creamy white beans get tossed with sharp Pecorino and fresh basil, then piled onto toasted bread. It's a bright, elegant appetizer that celebrates spring vegetables at their peak, with enough substance to actually satisfy.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
  • 16 cups (or more) low-salt chicken broth
  • 11 cup dry white wine
  • 11/2 cup chopped carrot
  • 11/2 cup chopped onion
  • 11/2 cup chopped celery
  • 12 large fresh thyme sprigs
  • 11 cup drained rinsed canned cannellini (white kidney beans)
  • 11/2 cup grated Pecorino Romano cheese
  • 11/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish
  • 12 tablespoons extra-virgin olive oil plus more for brushing
  • 18 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
  • 1Lemon wedges

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.

  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.