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.

　　

Ingredients

4 to 6 servings

　　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

　　

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.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.