MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Artichoke & White Bean Crostini
 Categories: Breads, Vegetables, Beans
      Yield: 16 Servings
 
      4    Artichokes; halved
           - lengthwise, trimmed,
           - center leaves removed,
           - chokes scraped out
      6 c  Chicken broth; or more
      1 c  Dry white wine
    1/2 c  Carrot; chopped
    1/2 c  Onion; chopped
    1/2 c  Celery; chopped
      2 lg Fresh thyme sprigs
      1 c  Canned cannellini beans;
           - drained, rinsed
    1/2 c  Pecorino Romano cheese;
           - grated
    1/4 c  Fresh basil;
           - finely chopped, packed
           Basil leaves; for garnish
      2 tb Extra-virgin olive oil;
           - more for brushing
      8 sl Pain rustique (1/2")
           Lemon wedges
 
  A Sicilian combination-artichokes and beans-becomes another
  creative variation on crostini at Cinghiale.
  
  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" cubes; place in large bowl.
  Mix beans, cheese, 1/4 cup chopped basil, and 2 tb oil into hearts.
  Season with salt & pepper.
  
  Preheat oven to 400°F/205°C.
  
  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
  
  Recipe by Chef Julian Marucci of Cinghale Restaurant, Baltimore, MD
  
  Recipe FROM: Bon Appétit, Sep 2008
  
  Formatted by: Dave Drum, Sep 04, 2008
  
  Uncle Dirty Dave's Archives
 
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