Fresh Artichoke and White Bean Crostini

Name: Fresh Artichoke and White Bean Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out; 59 milliliters (packed) finely chopped fresh basil plus whole leaves for garnish; 237 milliliters drained rinsed canned cannellini (white kidney beans); 118 milliliters chopped carrot; 118 milliliters chopped celery; 237 milliliters dry white wine; 16 servings Lemon wedges; 1 liters (or more) low-salt chicken broth; 2 Tbsps extra-virgin olive oil plus more for brushing; 118 milliliters chopped onion; 118 milliliters grated Pecorino Romano cheese; 8 inches thick slices pain rustique or other flat country bread; 2 larges fresh thyme sprigs

The recipe Fresh Artichoke and White Bean Crostini is ready in about 45 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. One portion of this dish contains about 5g of protein, 4g of fat, and a total of 89 calories. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have low-salt chicken broth, basil plus leaves, thyme sprigs, and a few other ingredients on hand, you can make it. Not a lot of people really liked this hor d'oeuvre.

Instructions

Bring artichokes, 6 cups broth, and next 5ingredients to boil in large saucepan, addingmore broth if necessary to cover. Reduceheat; cover and simmer until artichokehearts are very tender, about 50 minutes.Chill artichokes in broth mixture, uncovered,until cold, at least 2 hours and up to 1 day.

Ingredients you will need

Artichoke