Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Prep Time: 30 minutes
Ease of preparation: easy

6 tablespoons plus 4 tablespoons extra-virgin olive oil
2 medium red onions, cut into 1/2-inch dice
2 tablespoons pine nuts
2 tablespoons currants
1 teaspoon chili flakes
3 cloves garlic, thinly sliced
20 baby artichokes, trimmed and halved
1/4 cup sun-dried tomatoes
1 bunch fresh basil leaves
20 fresh mint leaves
1 bunch Italian parsley, leaves coarsely chopped to yield 1/4 cup
Sea salt
4 slices peasant bread, grilled

In a 12 to 14-inch saute pan, heat 6 tablespoons of oil until almost smoking. Add the onions, pine nuts, currants, chili flakes, garlic, artichokes, and tomatoes and saute until soft and fragrant, 18 to 20 minutes.

Remove from heat, allow to cool and stir in the herbs. Drizzle with the remaining olive oil, season with sea salt, and serve with the grilled bread.