I'm a big fan of artichoke hearts, so this splendiferous spread embodies my heart's and taste buds' desires. Fresh artichoke hearts are best procured when in season and can be marinated, steamed, or roasted to taste. You can use store-bought (organic) artichoke hearts to save time. Look for water-packed or oil-packed artichoke hearts over those marinated with vinegar. If you choose to buy the artichoke hearts and the only kind available involves vinegar, they can be rinsed to mellow the flavor so it doesn't overpower all else. This recipe is also great using chickpeas.