Toast the bread slices.

Clean and quarter the artichokes, then fry them in light olive oil and add salt.

Sprinkle a little sugar on top of the goat cheese slices and caramelize with a kitchen torch.

Assemble the pintxo: place the toasted bread on the bottom, add the caramelized goat cheese, then the artichoke, and top with a little tomato jam (homemade is best).