PREPARATION:

1. Preheat a grill pan to medium.
2. Slice the ciabatta into 3/4 inch slices. Arrange the slices on a cutting board and drizzle with olive oil and top with chopped garlic. Place directly onto the grill, about 2 minutes per side or until slightly browned.
3. In the meantime, in the bowl of a food processor, combine the artichoke hearts, 1 cup of the basil leaves, garlic, lemon zest, salt and pepper. Turn the processor to puree and drizzle in the remaining olive oil until you achieve a chunky consistency.
4. Top the ciabatta slices with a couple of spoonfuls of the artichoke puree and garnish with additional basil leaves.