Fresh Artichoke and White Bean Crostini

Name: Fresh Artichoke and White Bean Crostini
Yield: makes 16 Servings
Ingredients: 4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out; 6 cups (or more) low-salt chicken broth; 1 cup dry white wine; 1/2 cup chopped carrot; 1/2 cup chopped onion; 1/2 cup chopped celery; 2 large fresh thyme sprigs; 1 cup drained rinsed canned cannellini (white kidney beans); 1/2 cup grated Pecorino Romano cheese; 1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish; 2 teaspoons extra-virgin olive oil plus more for brushing; 8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread; Lemon wedges

By CinghialePhotographer Craig Cutler

August 4, 2008

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A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.

Recipe notes