White Bean-Artichoke Spread
Serves 6

2 Tblsp olive oil
1 (15 oz.) can artichoke hearts, drained
1 Tblsp minced garlic
3 stems fresh thyme, stemmed
1/4 cup dry white wine
2 cups cooked white beans (or 1 (15 oz.) can)
salt and freshly ground black pepper

In a sautÈ pan, warm the olive oil and briefly sautÈ the artichokes, garlic and thyme. Add the wine and cook until almost all of the liquid has evaporated.
In a food processor, puree the artichokes with the white beans. Season with salt and pepper. Serve with toasted bread rounds.