1 large ciabatta loaf
290g jar chargrilled artichoke hearts in olive oil (we used artichokes from Sainsbury’s Taste The Difference range)
1 garlic clove, halved
290g jar whole cherry tomato and roasted pepper sauce (we used a Sacla’ sauce, from supermarkets)
125g buffalo mozzarella, torn into pieces
50g wild rocket
1. Preheat the grill. Using a sharp knife split the ciabatta in half, then cut each half in 2 lengthways to give 4 bases. Brush with a little oil from the artichoke jar. Pop under the grill for 2 minutes until lightly toasted, then rub with the garlic while still warm.
2. Divide the tomato sauce between the ciabatta. Top each with some artichokes (halved, if large) and scatter over the mozzarella. Season, then grill for 2-3 minutes until lightly golden and bubbling. Top with rocket leaves, then drizzle with a little of the artichoke oil to serve.
- A simple Italian or a dry French white are refreshing matches – try a Touraine Sauvignon Blanc.