1. Drain artichokes and cut in half. Toss in a small bowl with a splash of extra-virgin olive oil, lemon zest and a squeeze of lemon juice. Set aside to marinate (at least 20 minutes).
2. Cut baguette diagonally into ½ cm-thick slices. Drizzle with extra-virgin olive oil and char-grill, barbecue or toast under the grill until both sides are golden (if barbecuing, slice the baguette thicker). While still warm, rub each piece of baguette with the raw clove of garlic.
3. Place bread on platter, top with rocket, marinated artichokes and drape with prosciutto, then drizzle with remaining oil from marinade. Eat immediately.