Ingredients
Kosher salt and freshly ground pepper
2 large (or 4 small artichokes) (1 1/2 pounds total)
1 lime, halved
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil, divided, plus more for serving
2 slices (each 1/2 inch thick) rustic sourdough bread, torn into small pieces (about 2 cups)
3 cloves green garlic, or 2 cloves regular garlic, sliced (about 1 tablespoon)
2 cups cooked white beans (or a 15-ounce can), plus 1 1/2 cups bean-cooking liquid or water
1/2 cup thinly sliced celery hearts, plus 1/4 cup pale-green inner leaves
1/4 cup fresh parsley leaves, plus more for serving
1 tablespoon red-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for serving (optional)
Preparation
Fill a large pot with 1 inch water and bring to a simmer; season generously with salt. Using a serrated knife, trim top third off each artichoke and rub all over with one lime half.
Place artichokes in pot, stem-sides up; cover and cook until hearts are easily pierced with the tip of a knife, 20 to 30 minutes (depending on size). Let cool slightly, then halve artichokes and scoop out chokes. Stir together mayonnaise and juice of remaining lime half; season lightly with salt.
Heat 2 tablespoons oil in a large straight-sided skillet over medium. Add bread and cook, stirring, until golden and crisp, 5 to 6 minutes. Transfer to paper towels; season with salt. Wipe skillet clean; swirl in remaining 2 tablespoons oil. Season artichokes with salt and pepper; add to skillet, cut-sides down. Cook until golden, 1 to 2 minutes. Transfer to a plate.
Add garlic to skillet and cook until fragrant and just golden, about 30 seconds. Carefully stir in beans with cooking liquid; season (there will be some steam and spattering). Bring to a simmer and cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes. Remove from heat and stir in celery, parsley, vinegar, and red-pepper flakes. Transfer to bowls, top with artichokes and croutons, and serve with lime mayonnaise and more oil, red-pepper flakes, and parsley.
