Artichoke and White Bean Bruschetta

Artichoke and White Bean BruschettaRecipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps
This recipe for Artichoke and White Bean Bruschetta makes use of pantry and freezer ingredients allowing you to prepare a substantial and easy meal.
Serves: 4

Cost per Serving:



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2 8-oz. boxes frozen artichoke hearts, thawed
1/4 cup olive oil
Salt and pepper
1 14-oz. can white beans, drained and rinsed
1 tablespoon lemon juice
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red pepper
4 1/2-inch-thick slices whole-grain country bread, halved
1 clove garlic, peeled


Prep: 15 Minutes
Cook: 30 Minutes

1. Preheat oven to 375ºF. Toss artichoke hearts with 2 Tbsp. oil, 1/2 tsp. salt and 1/2 tsp. pepper. Spread on a baking sheet. Roast until crispy on edges, 20 to 30 minutes.

2. In a bowl, combine beans, juice, rosemary, crushed red pepper and 2 Tbsp. oil. Toss in hot artichokes.

3. Toast bread until golden on both sides. Rub one side of each piece of bread with garlic. Divide artichoke mixture among toasts and serve.

Created date

April 2014

Nutritional Information

Calories 352
Fat 15 g
Satfat 2 g
Protein 14 g
Carbohydrate 46 g
Fiber 15 g
Cholesterol 0.0 mg
Sodium 540 mg