Artichoke and Tuna Panini

Ingredients: 2 6-1/2-ounce cans imported tuna in olive oil, 8-12 Marinated Baby Artichokes, homemade, 4 crusty large round rolls, 4 tablespoons Black Olive Pesto, and 1/2 lemon, optional

Artichokes and tuna have a natural affinity for each other, both densely textured and rich in flavor.

I've added a gleaming black layer of olive pesto, to give the panino a deep, tangy finish.

You can prepare your own Black Olive Pesto or buy imported black olive pesto.

Drain the tuna. Cut the artichokes into halves or quarters lengthwise. Cut the rolls in half horizontally. If rolls are very bready, remove some of the crumb to create shallow hollows. Spread the bottom 4 halves of the rolls with black olive pest. Top with the tuna, and then arrange the artichoke hearts over the top and drizzle with any remaining juices. Squeeze lemon juice over the artichoke hearts, if desired. Cover with the tops of the rolls Prss down on the panini to merge the ingredients.

Makes 4 panini.