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.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 375°F. Spray a rimmed baking sheet with vegetable oil cooking spray.
Step 2
Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy. Set aside to cool for 10 minutes.
Step 3
On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12 to 15 minutes, until golden.
Step 4
In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
Step 5
Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
