Clean the artichokes and slice them thinly, rubbing them with lemon to prevent them turning black.
Warm a clove of garlic in a pan with a few tablespoons of olive oil. As soon as it becomes fragrant add the artichokes and let them simmer for about ten minutes, stirring often and adding some lemon juice.
When the artichokes are tender add the chickpeas and cook them until flavoured and warm. Season with salt and pepper and add a few sprigs of calamint.
Toast the slices of bread and spoon the artichokes and chickpeas generously over each slice. Drizzle with olive oil. Allow the crostoni about ten minutes so bread will be soaked with the juices, then serve with a few lemon slices.