Pre-heat the grill to hot.
Bring a large saucepan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.
Arrange the quartered artichoke hearts and cherry tomatoes on a lined baking tray. Season then grill them for 5-6 minutes, turning occasionally until lightly coloured. Add the ham to one of the trays for a couple of minutes before you remove the cherry tomatoes and artichokes.
Drain the pasta when ready and remove the artichokes, cherry tomatoes and ham at roughly the same time. Toss with the pasta and spoon onto serving platters.
Season and sprinkle the grated Manchego on top. Serve with strips of the flatbread on the side.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.