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Place the artichoke hearts in a small blender and whizz briefly, then stop to add half the olive oil.
Whizz again and add the rest of the EVOO until you are happy with the consistency, adding more if needed (how much you need depends on how oily they were to begin with). It should be like a pesto in consistency. Set aside and prepare the bread.
Apply EVOO to the fresh bread slices with a small brush (or drizzle on).
Heat your grill and cook for a few minutes on each side until there are grill lines on the bread and it is toasted.
Spread the prepared artichokes on the warm bread rounds.
Top with prosciutto, shaved Parmesan, a sliver of artichoke and a parsley leaf for garnish.
Serve immediately or place covered in the fridge for ten minutes before serving. They should be eaten within an hour of preparing.