Step 1

Preheat oven to 200C. Line 2 large baking trays with baking paper. Place bread, in a single layer, on the lined trays. Spray both sides with olive oil. Sprinkle with salt. Bake for 8-10 minutes or until golden. Transfer to a wire rack to cool. Store in an airtight container.

Step 2

Drain artichoke hearts, reserving 2 tablespoons of marinade. Coarsely chop. Heat oil in a medium frying pan over medium heat. Cook garlic and rosemary for 30 seconds or until aromatic. Stir in artichoke and beans for 3-4 minutes or until heated through. Cool for 5 minutes.

Step 3

Process the artichoke mixture, water, reserved marinade and pepper in a food processor until smooth. Transfer the mixture into a bowl. Serve with the crostini and vegetables.