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1
Preheat a grill.
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2
Begin by peeling 2 of the artichokes until you get to the hearts.
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3
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.
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4
Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
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5
Heat the vegetable oil in a large pot.
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6
To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem.
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7
Cut into quarters, toss lightly in flour, and fry until crisp in the oil.
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8
Remove from pan, and drain on paper towels.
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9
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.
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10
Remove from heat, and let cool to room temperature.
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11
To serve, grill 4 slices of sourdough bread rubbed with olive oil.
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12
Place on a serving plate.
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13
Top each slice with a few arugula leaves.
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14
Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces.
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15
Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
