Seeds (such as sesame, sunflower, and/or pumpkin), dry roasted in a skillet until fragrant and slightly toasty.
Roughly chop the parsley and slice one of the garlic cloves.
Heat a skillet with a tablespoon of olive oil and fry the parsley and garlic. Once the garlic and parsley starts to brown, remove to a bowl and set aside.
Slice the artichokes in half lengthwise (through the stem). Add a bit more oil to the pan cut side down.
While the artichokes are warming and browning a bit, chop the anchovies and tomatoes. After a couple minutes, add another little drizzle of oil and add the anchovies, tomatoes, and capers giving everything room in the pan.
Once the anchovies begin to melt, add back in the garlic and parsley from before. Gently stir to combine and let cook on low for a few more minutes while you make toast.
In a separate pan, heat a little olive oil and toast both sides of the bread. When toasted, run each side with the reserved clove of garlic.
Top each toast with the artichokes and place the chunky “sauce” into the little artichoke “cups.” Sprinkle with seeds.