Fresh Artichoke and White Bean Crostini

Ingredients for Fresh Artichoke and White Bean Crostini

• 4 artichokes, halved lengthwise, tops and stems trimmed, centre leaves removed, chokes scraped out

• 1450ml (or more) low-salt chicken broth

• 240ml dry white wine

• 120ml chopped carrot

• 50g chopped onion

• 50g chopped celery

• 2 large fresh thyme sprigs

• 240ml drained rinsed canned cannellini (white kidney beans)

• 60g 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

How to make Fresh Artichoke and White Bean Crostini

Bring artichokes, 1450ml 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.

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.

Preheat oven to 204°C. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes

Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.