290 g jar char-grilled artichoke hearts in olive oil
290 g jar whole cherry tomato and roasted pepper sauce
1 garlic clove
125 g buffalo mozzarella
1 large ciabatta loaf
50 g wild rocket
Preheat the grill. Half the garlic clove. Split the ciabatta loaf in half with a sharp knife. Cut each half lengthways in half again. Brush each length from the oil from the artichoke jar and toast under the grill for 2 minutes. Bread should be lightly toasted. Rub each slice of bread with a half clove of garlic. Halve any large artichoke hearts. Tear the buffalo mozzarella into pieces.
Coat the bread slices with the tomato and pepper sauce and top each with some artichoke hearts. Scatter the mozzarella over the top, add some salt and freshly milled black pepper and grill for 2-3 minutes. The topping should be bubbling and golden.
Top with some rocket leaves and drizzle with some of the artichoke oil.