Artichoke And White Bean Bruschetta

• 2 8-oz. boxes frozen artichoke hearts, thawed
• 1/4 cup olive oil
• Salt and pepper
• 1 14-oz. can white beans, drained and rinsed
• 1 tablespoon lemon juice
• 1/2 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red pepper
• 4 1/2-inch-thick slices whole-grain country bread, halved
• 1 clove garlic, peeled

1. Preheat oven to 375u0b0F. Toss artichoke hearts with 2 Tbsp. oil, 1/2 tsp. salt and 1/2 tsp. pepper. Spread on a baking sheet. Roast until crispy on edges, 20 to 30 minutes.
2. In a bowl, combine beans, juice, rosemary, crushed red pepper and 2 Tbsp. oil. Toss in hot artichokes.
3. Toast bread until golden on both sides. Rub one side of each piece of bread with garlic. Divide artichoke mixture among toasts and serve.

olive oil, salt, white beans, lemon juice, fresh rosemary, red pepper, country bread, clove garlic

Taken from www.myrecipes.com/recipe/artichoke-white-bean-bruschetta (may not work)