Recipe courtesy of Sonoma Mission Inn & Spa

White Bean-Artichoke Spread with Bruschetta

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

2 medium size artichokes

2 tablespoons olive oil

1 tablespoon chopped shallots

1 tablespoon chopped thyme

1 1/2 cups cooked white beans, cannelini, or navy beans

2 ounces goat cheese

1 head garlic, separated into cloves and peeled

1 lemon, juiced

Crisp artichokes:

4 artichokes

1 cup all-purpose flour

1 cup vegetable oil

Balsamic reduction:

2 cups balsamic vinegar

Garnish:

4 slices sour dough bread

2 tablespoons olive oil

Arugula leaves

Directions

  1. Preheat a grill.
  2. Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
  3. Heat the vegetable oil in a large pot.
  4. To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
  5. To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
  6. To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.

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