Drain but do not rinse the marinated artichoke hearts. Pat dry with paper towels and chop roughly. In a large enough pan to hold the chopped artichokes, heat a tablespoon of extra virgin olive oil over high heat. Add the chopped artichokes and a pinch of sea salt and black pepper. Cook for 2-3 minutes or until the artichokes just develop a bit of golden brown color. Remove from the pan and set aside in a bowl.

In a food processor, add the ricotta, goat cheese, the finely chopped mint, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and 1 Tablespoon of extra virgin olive oil. Process for a few minutes or until smooth.

On each piece of lightly toasted baguette, spread some of the cheese mixture. Top with some of the cooked artichoke mixture. Sprinkle with a little parmesan cheese and lightly drizzle with honey. Serve!