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

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.


May 2014
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