Artichoke and White Bean Bruschetta

Artichoke and White Bean Bruschetta Recipe
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:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

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


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


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.