Instructions: Place bay leaf, thyme, peppercorns, lemon juice, salt, into a saucepan with 2 c. cold water. Bring to a boil. Cook, covered, 15 min. Add artichoke bottoms; cook til tender when pierced (5 min.) Drain and cool. Chop artichokes and olives together very finely. Stir in enough olive oil to make a soft paste. Adjust the salt if necessary. Slice foccaccia into 16 2" squares; top with artichoke paste. Serve within 15 minutes.

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