In a saute pan, warm the olive oil and briefly saute 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 and serve with toasted bread rounds.
Recipe by Culinary Thymes at https://www.culinarythymes.com/rosemary-orange-marinated-olives-white-bean-artichoke-spread/