In a medium bowl, combine the chopped artichokes, mayonnaise, Parmesan, garlic, lemon juice, red pepper flakes, parsley, salt, and black pepper. Stir until everything is evenly coated. The mixture should look creamy but still have visible chunks of artichoke. Taste and adjust salt or lemon if needed.

Preheat your oven to 400°F. Arrange the baguette slices on a rimmed baking sheet and brush both sides lightly with 2 tablespoons of the olive oil. Bake for 6-8 minutes, flipping halfway through, until the edges are golden and the centers feel firm but not hard. You want them crisp enough to hold the topping without shattering when you bite.

Divide the artichoke mixture evenly among the toasted bread slices, mounding it slightly in the center. Drizzle the remaining 1 tablespoon olive oil over the tops. Bake for 10-12 minutes, until the cheese is melted and the edges of the artichoke mixture are just starting to turn golden brown in spots.

Transfer to a serving platter immediately. Sprinkle with extra Parmesan, a pinch of red pepper flakes, and more chopped parsley. Serve warm - these are best within 15 minutes of coming out of the oven while the bread still has some crunch.