Wine Road Recipes

Ingredients

• 1 jar (24 ounces) artichoke hearts in water, drained and roughly chopped
• 1 can (10 ounces) cannellini beans, rinsed
• 6 cups grated Pecorino Romano cheese
• 20 fresh basil leaves, coarsely chopped
• 1/2 cup finely grated garlic (microplane works best)
• 1 cup fresh lemon juice
• Salt and freshly ground pepper, to taste
• 1 1/4 cups olive oil, plus more for drizzling
• 20 crostini
• 20 thin slices sun-dried tomatoes