Artichoke and Tomato Tramezzini

Ingredients: 1 medium artichoke, 1/2 lemon, Salt, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, Freshly ground black pepper, 2 teaspoons Maionese al Limone, 4 slices white sandwich bread (pane in cassetta), made from unbleached flour, and 1 crisp medium-sized tomato, sliced.

A freshly cooked tender artichoke heart, thinly sliced, layered with rounds of juicy tomato, and enriched with lemony mayonnaise, makes a light, elegant tramezzino filling.

Select an artichoke with tightly clenched leaves, a sign of freshness. An artichoke heavy for its size will provide a lartge edible base.

To prevent artichoke from darkening, use the lemon half to rub the cut portions of the artichoke while you work. Snap back and pull off the dark green leaves of the artichoke, working your way around the base. Stop when you get to the tender, pale yellow leaves. With a paring knife, trim away dark green areas around the base of the artichoke. Cut across the top of the artichoke, leaving about 1/2 inch of tender leaves. Trim the stalk, leaving about 1 inch. Cut deeply to trim away the dark green fibers around the outside of the stalk. Cut the artichoke in half lengthwise.

Place the artichoke halves, cut side down, in a nonreactive saucepan just large enough to contain them. Add water measuring 1 inch up the side of the pan. Add salt. Cook over medium heat, tightly covered, until the artichoke is just tender. Drain, and when cool enough to handle, pull away choke. Thinly slice the artichoke. Place in a bowl with the olive oil and lemon juice, and season with salt and pepper to tast.

While the artichoke marinates, make the mayonnaise.

Trim the crusts from the bread. This is optional, but tramezzini will look more "finished."

Spread mayonnaise on 2 slices of bread. Layer with the artichoke slices and top with tomato slices. Season the tomato with salt. Cover with the remaining 2 slices fo bread.

Makes 2 tramezzini.