Directions for Artichokes:
Rinse the artichoke hearts under cold water and pat dry with paper towels.
Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Stir in lemon juice.
Let cool for 30 minutes. They’ll taste even better if you wait overnight.
Transfer extra to air-tight glass container and refrigerate. Keep in an air-tight container up to 2 months.
Directions For Toast
Toast your bread slices.
Spread with cheese.
Cut artichoke hearts into smaller pieces & spread over the cheese.
Quarter cherry tomatoes & put on top of toast.
Top with arugula and drizzle olive oil