Preheat the oven to 350 F.

Line a strainer with cheesecloth or sturdy paper towel. Set over a bowl. Add the ricotta to the strainer and let sit until some of the liquid drains out, about 15-20 minutes for a soft, creamy texture. Squeeze out any extra liquid if you want to move the process along.

Cut the sourdough bread in half vertically, and then across into 1/3-inch thick slices. Lightly brush both sides with olive oil. Season with salt and pepper. Place the bread slices in a single layer on a rimmed sheet pan. You will have to work in batches, baking one sheet pan at a time.

Bake until lightly golden, about 15 minutes, flipping the slices over about halfway through. The bread should be lightly toasted, but not hard as a rock or chewy in the center. This will all depend of how thick or thin you sliced the bread; adjust the baking time as needed.

Meanwhile, drain the artichoke hearts, roughly chop into pieces (I use my hands), and set aside in a bowl. Stack the basil and mint leaves, roll into a log, and cut across into thin ribbons.

To assemble, spoon and spread a generous dollop of the ricotta onto the cooled crostini slices. Top with some of the artichoke hearts. Sprinkle with some of the basil and mint leaves.

These sourdough crostini can be assembled 30 minutes in advance and left out at room temperature to serve.