Artichoke hearts on tomato bread

Cut 1 clove of garlic into wafer-thin slices. Grate the yellow skin of the lemon and squeeze out the fruit. Tear the basil into small pieces. Spoon the artichoke hearts with the garlic, lemon zest and basil. Add the lemon juice, 3 tbsp oil and salt and pepper to taste. Let marinate for 1 hour.

Preheat the oven to 200 ° C. Halve the ciabatta. Drizzle with the rest of the oil and bake for 6 minutes in the oven. Halve the second garlic clove and rub the warm bread with the cutting edge. Remove the seed lists from the tomatoes and rub the flesh over the bread. Divide the artichoke hearts about it. Serve immediately.