Preheat oven to 200°C/400°F/Gas 6 and line a large, rimmed baking sheet with a piece of parchment paper or a non-stick baking mat.

Toss the artichoke hearts with a tablespoon of olive oil and the dried oregano in a large bowl. Generously season with salt and black pepper, to taste.

Arrange the seasoned artichoke hearts on the prepared baking sheet in a uniform layer without overcrowding and place in the preheated oven to roast for 20-25 minutes until tender and slightly browned around the edges.

In the meantime, heat another tablespoon of olive oil in a large skillet over medium heat. Add the shallot and garlic and cook for 2-3 minutes, stirring occasionally, until fragrant.

Stir in the Swiss chard and continue cooking, stirring occasionally, until the Swiss chard is just wilted, approximately 2-3 minutes.

In a small bowl, whisk together the remaining olive oil with the balsamic vinegar. Season with salt and black pepper, to taste, and stir to combine. Set aside.

When done roasting, remove artichokes from oven and set aside.

To assemble, arrange the wilted Swiss chard on the bottom of a serving bowl or platter and top with the cannellini beans, roasted artichoke hearts, and the red pear. Sprinkle the toasted pine nuts, crumbled Feta, and fresh parsley on top. Finish with a drizzle of the homemade balsamic dressing before serving. Enjoy!