1.Quarter capsicum; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens; cover capsicum with paper or plastic for 5 minutes. Peel away skin; slice thinly.
2.In a small bowl, combine oil and garlic. Trim ends from bread sticks; cut sticks into 1cm slices. Brush both sides of bread pieces with garlic oil; toast both sides.
3.Divide pesto, artichoke and capsicum among bruschetta; top with a parsley leaf.
4.Serve at room temperature.