In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.
Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.
Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.
Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.
Forgot the red onion, even after I went all the way to the store for it! I made this in a shallow casserole dish and let people scoop it onto butter crackers. Much easier that way. Good flavor, red onion would have been a nice touch. I added double the amount of asiago.
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