Fresh Artichoke and White Bean Crostini
- Preparing Time: -
- Total Time: -
- Served Person: Makes 16
- 1/2 cup chopped onion
- 1 cup dry white wine
- 1/2 cup chopped celery
- lemon wedges
- 1/2 cup grated pecorino romano cheese
- 1/2 cup chopped carrot
- Carbohydrate 104 g(35%)
- Cholesterol 4 mg(1%)
- Fat 10 g(15%)
- Fiber 11 g(46%)
- Protein 27 g(54%)
- Saturated Fat 3 g(13%)
- Sodium 1081 mg(45%)
- Calories 618
Preparation 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. 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 400°F. 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.
Preparation 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. 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 400°F. 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.
