Artichoke and Bean Bruschetta

Name: Artichoke and Bean Bruschetta
Yield: 4 to 6 servings
Ingredients: Vegetable oil cooking spray; 4 very thin slices prosciutto; 12 (1/4-inch-thick) slices rustic country bread; 1/2 cup olive oil, plus more for drizzling; 1 (12-ounce) package frozen artichoke hearts, thawed; 1 (15-ounce) can cannellini beans, rinsed and drained; 1 cup freshly grated Pecorino Romano cheese; 1/2 cup coarsely chopped fresh basil leaves; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper

December 20, 2011

Rome is famous for its artichokes, and in the Jewish district you can buy amazing fried whole artichokes on street corners. Back home, I use frozen artichokes for ease and I love combining them with beans in a creamy dip for bruschetta, a favorite snack throughout Italy. The crispy, salty prosciutto highlights the subtle flavor of the artichokes and adds crunch.

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