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Categories:
artichokes chicken broth white wine carrot onion celery thyme Romano cheese fresh basil extra-virgin olive oil rustique lemon wedges
Viewed: 42 - Published at: 6 years agoIngredients
- 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 tablespoons 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
Method
- Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.
- Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.
- Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes
- Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.