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.