Grilled Toasts with Chicken and Artichokes

For the artichoke topping:

In a bowl, combine the artichokes and the next six ingredients. (I like to leave the artichokes whole because I prefer the chunky texture but if you like them smoother, you could mix up the topping ingredients in a food processor). Set aside. (I made this a day in advance.)

For the chicken:

Rinse the chicken thighs, pat them dry, drizzle a little olive oil and a pinch of salt and pepper on both sides. Place on a hot grill over medium heat. Grill for 4 minutes on each side. Remove from grill and set aside to rest for 5 minutes. After the chicken has rested, roughly shred it. Set aside. (I made this a day in advance).

For the assembly:

Brush both sides of the slices of bread with olive oil. Place on a hot grill over medium heat for one minute on each side. Set aside.

If you aren’t an airhead like me and you remembered to buy tomatoes at the grocery store, go ahead and chop them up at this point. Season the tomato with a little salt and pepper. Or you can just open up a can of tomato sauce which is what I had to do because I forgot to buy tomatoes.

Let’s put these babies together: Top each piece of grilled bread with tomatoes (or sauce), artichoke topping, grilled chicken and then top with two thin strips of Swiss cheese.

Place the assembled toasts on a cookie sheet under the broiler for 2 minutes or so to melt the cheese. Enjoy!