Clean the artichokes, eliminating the tougher petals. Cut the tips of the petals off and shorten the stalks, leaving about 3-4 cm. Remove the outer, tougher part of the stalk and cut each artichoke into 4 quarters. Put them into water with lemon juice, for about 10 minutes, to prevent them from turning black. Sauté the garlic in a frying pan and, before it browns, add the artichoke wedges and season with salt, the oregano, a small pinch of chilli pepper and a little hot water (about half a glass). Cook for roughly half an hour, adding more (hot) water if necessary, until the artichokes are soft. Let them cool and then put them in the blender or, better still, through a food mill together with the capers. If you prefer a more flavoursome sauce you can mix in another 2 tablespoons of olive oil.
Spread the Carciofina on thinly sliced, toasted bread… and your crostini are ready.