1. Clean the artichokes, cut them in half, and soak them in lemon water to prevent them from browning.
2. Slice the onion and sauté it in olive oil over low heat with the garlic and bacon. Add the artichokes and tomatoes, cut in half.
3. Stir and add the white wine, vegetable broth, and herbs. Season with salt and pepper, then place a piece of parchment paper directly on top of the food. Cook over low heat for 25-30 minutes.
4. Prepare the basil oil by blending basil leaves with olive oil. Lightly toast the slices of bread.
5. Cut the artichokes in half. Spread the onion, tomato, and bacon mixture onto the bread, add the artichokes, garnish with the sun-dried cherry tomatoes, black olives, and drizzle with the cooking sauce and basil oil.
