• Two 6½-ounce cans imported tuna in olive oil
• 8-12 Marinated Baby Artichokes
• 4 crusty large round rolls
• 4 tbsp Black Olive Pesto
• ½ lemon (optional)

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

Drain the tuna. Cut the artichokes into halves or quarters lengthwise. Cut the rolls in half horizontally. If the rolls are very bready, remove some of the crumb to create shallow hollows. Spread the bottom 4 halves of the rolls with black olive pesto. Top with the tuna, and the 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 top of the rolls. Press down on the panini to merge the ingredients.