IF YOU START with store-bought focaccia, this sandwich takes very little time to throw together because it uses bottled marinated artichoke hearts. If the focaccia is lightly seasoned, the garlic butter topping is a tasty way to bring all the flavors together. But some focaccia come freighted with cheese, herbs, and garlic. If that is the case, skip the topping—it will be delicious without the gilding.

SERVES 6

INGREDIENTS

• 3 6-ounce jars marinated artichoke hearts
• 2 tablespoons chopped fresh basil, oregano, or thyme leaves
• 1 10-inch focaccia, cut in half horizontally
• 8 ounces mild fresh goat cheese, such as Montrachet, at room temperature
• 1 roasted red bell pepper, cut into strips

OPTIONAL TOPPING:

• ¼ cup (½ stick) butter, melted
• 2 garlic cloves, minced

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Pour the artichoke hearts and marinade into a 9 × 13-inch baking pan and arrange the artichokes in a single layer. Sprinkle the herbs over the artichokes.
3. Roast for about 15 minutes, until the artichokes are lightly browned and fragrant. Remove from the oven but leave the oven on.
4. Brush the cut sides of the focaccia with the marinade remaining in the pan. Spread the goat cheese on the bottom half. Lift the artichokes out of the marinade with a slotted spoon and arrange on the goat cheese. Top with the pepper. Place the top half of the focaccia on top of the vegetables to close the sandwich.
5. If desired, combine the melted butter and garlic. Brush the garlic butter on top of the sandwich.
6. Place the focaccia on a baking sheet and bake for 10 to 15 minutes, until the top is lightly toasted.
7. Slice into wedges or squares and serve warm.