Ingredients

4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out

6 cups (or more) low-salt chicken broth

1 cup dry white wine

1/2 cup chopped carrot

1/2 cup chopped onion

1/2 cup chopped celery

2 large fresh thyme sprigs

1 cup drained rinsed canned cannellini (white kidney beans)

1/2 cup grated Pecorino Romano cheese

1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish

2 tablespoons extra-virgin olive oil plus more for brushing

8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread

Lemon wedges

Description

A Sicilian Combination—artichokes And Beans—becomes Another Creative Variation On Crostini At Cinghiale.

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