FRIED ARTICHOKE

We clean the artichoke and prepare it for the filling (e.g. steam it, season it).
Filling: We cut the cleaned artichoke heart into small pieces and mix it with other ingredients, such as cheese, spices, ham, etc.
Baking: We roll out the puff pastry, cut it into squares or other shapes. We pile the artichoke filling in the middle, pinch the edges of the dough together, and brush the top with egg. Bake in the oven until golden brown.

Baked artichokes wrapped in “toast” bread (less likely, but possible):
It is possible that the “toast” bread here does not mean the classic toast bread, but some kind of dough-like covering that resembles the texture of bread. If this is what you had in mind, please provide more details about the recipe or the method of preparation.

If you know more details about the recipe, for example:

What was the texture of the “toast” (bread-like, dough-like)?

Was the artichoke whole or cut into pieces?

Was there any other filling or ingredient between the “toast” and the artichoke?
If you share this information, perhaps I can more accurately identify the recipe you are looking for or provide a similar method of preparation.