Fresh Artichoke and White Bean Crostini

Fresh Artichoke and White Bean Crostini
Photo by Craig Cutler


  • ¼ cup fresh basil
  • 1 cup dry white wine
  • ½ cup celery
  • ½ cup onion
  • ½ cup carrot
  • 2 tablespoons extra-virgin olive oil
  • 4 artichokes lengthwise, tops
  • + 8 more ingredients
    • 8 slices pain rustique or other flat country bread
    • ½ cup grated Pecorino Romano cheese
    • Lemon wedges
    • olive oil for brushing
    • 6 cups (or more) low-salt chicken broth
    • 2 large fresh thyme sprigs
    • whole basil leaves for garnish
    • 1 cup canned cannellini (white kidney beans)

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...

View full recipe at Epicurious


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