Step 1

Remove the artichokes from the oil and add to a bowl with the garlic, lemon and cheese. Blitz until smooth using an immersion blender (you can also use a food processor).

Step 2

Taste for seasoning and add any salt and pepper if needed then set aside.

Step 3

Cut the ciabatta bread into slices and drizzle with a bit of olive oil. Chargrill them using a griddle pan or toast them if preferred.

Step 4

Spread the artichoke pesto on top of the toasted bread and serve.