This recipe for Artichoke and White Bean Bruschetta makes use of pantry and freezer ingredients allowing you to prepare a substantial and easy meal.
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.
In a bowl, combine beans, juice, rosemary, crushed red pepper and 2 Tbsp. oil. Toss in hot artichokes.
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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