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Photo: Dominic Perri; Styling: Gerri Williams for James Reps

Artichoke and White Bean Bruschetta

This recipe for Artichoke and White Bean Bruschetta makes use of pantry and freezer ingredients allowing you to prepare a substantial and easy meal.

All You MAY 2014

  • Yield: Serves: 4
  • Cook time: 30 Minutes
  • Prep time: 15 Minutes
  • Cost Per Serving:$2.54


  • 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.

Nutritional Information

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

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Artichoke and White Bean Bruschetta Recipe