Pean's Artichoke Bruschetta

Preheat the oven to 400°F (200°C).

Drain the marinated artichoke hearts in a fine-mesh sieve, pressing gently to remove excess liquid, then chop them into bite-sized pieces.

Combine the chopped artichoke hearts, grated romano cheese, finely chopped red onion, and mayonnaise in a medium bowl, stirring until evenly mixed.

Arrange the baguette slices in a single layer on a baking sheet.

Bake the baguette slices for 3 minutes until they begin to firm up and turn light golden.

Remove the baking sheet from the oven and spoon approximately 1 tablespoon of the artichoke mixture onto each toasted slice.

Return the bruschetta to the oven and bake for 5 minutes until the topping is warmed through and the edges of the cheese are lightly browned.

Transfer the bruschetta to a serving platter and serve warm.