Artichoke and White Bean Bruschetta

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.

Yield: Serves: 4
Cost per Serving: $2.54
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Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 15g
  • Saturated fat: 2g
  • Protein: 14g
  • Carbohydrate: 46g
  • Fiber: 15g
  • Cholesterol: 0.0mg
  • Sodium: 540mg


  • 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. 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. 2. In a bowl, combine beans, juice, rosemary, crushed red pepper and 2 Tbsp. oil. Toss in hot artichokes.
  3. 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.
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