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

This recipe yields 4 servings.

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