-3 fresh (or 15oz can) tomatoes
-3 fresh (or 6oz jar) artichoke hearts
-ground garlic, oregano, black and white pepper
-olive oil, if using fresh ingredients
-loaf of itallian bread, portuguese batard, etc, in lightly toasted 1" thick slices
Peel and dice the tomatoes and artichoke hearts, at about a 2 or 3 to 1 mass ratio of tomatoes to artichokes. (If you're using a 15oz can of tomatoes, a 6oz jar of artichoke hearts is good, or 3 good sized tomatoes to 3 artichokes.) Mix the two until they're evenly distributed. Just keep in mind when adding the other things that artichoke hearts are typically swimming in oil and preseasoned when bought in a jar.
Mix in oil, garlic, pepper and any other seasonings. 1 or 2 cloves of garlic and 1/3 cup of olive oil to 21oz of tomato & artichoke hearts is good. You want to make sure there's enough oil to coat the ingredients, without drowning them in it. A little ground pepper, and a little oregano is good too, if you want. Keep in mind not to overpower the tomato or artichokes though.
Heat the mixture to a bit below boiling, and spread it over the bread, or tear the bread and use the bruscetta as a dip. Shredded mozzarella or black olives work well on top too if you're feeling particularly extravagant that day.