Fresh Artichoke And White Bean Crostini
Serves: 5
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
55
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
White Wine (dry)1 cup
Carrot (chopped)1 cup
Onion (chopped)1 cup
Celery (chopped)2 large
Thyme (fresh sprigs)Directions:
1
Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover
2
Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes
3
Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day
4
Remove artichokes from broth; drain
5
Pull off leaves
6
Cut hearts into 1/3-inch cubes; place in large bowl
7
Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts
8
Season with salt and pepper
9
Preheat oven to 400°F
10
Arrange bread on rimmed baking sheet
11
Brush with oil
12
Bake until beginning to crisp, about 8 minutes Spoon artichoke topping onto bread
13
Squeeze lemon juice over; top with basil leaf
14
Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover
15
Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes
16
Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day
17
Remove artichokes from broth; drain
18
Pull off leaves
19
Cut hearts into 1/3-inch cubes; place in large bowl
20
Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts
21
Season with salt and pepper
22
Preheat oven to 400°F
23
Arrange bread on rimmed baking sheet
24
Brush with oil
25
Bake until beginning to crisp, about 8 minutes Spoon artichoke topping onto bread
26
Squeeze lemon juice over; top with basil leaf