Mortadella and Marinated Artichoke Tartines

Ingredients

• 1/2 cup ricotta
• 3/4 ounce Parmigiano-Reggiano, finely grated (1/4 cup), plus more, shaved, for, serving (optional)
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 4 thick slices ciabatta (or 2 small ciabatta rolls, split in half) or similar rustic bread, lightly toasted
• 4 ounces thinly sliced mortadella
• 2 Italian-style marinated artichoke hearts (from 1 small jar), drained
• Sliced arugula leaves, for serving

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