ARTICHOKE & TUNA PANINI

2 61/2 ounce cans of imported tuna in olive oil

8-12 marinated baby artichokes

4 crusty large round rolls

4 tablespoons Black olive pesto

I lemon (optional)

· Drain the tuna

· Cut artichokes into halves or quarters lengthwise

· Cut the rolls horizontally.

· Spread the bottom 4 halves of the rolls with black olive paste

· Top with tuna and the arrange artichoke hearts and drizzle the remaining juices

· Squeeze lemon juice over the artichokes

· Cover the tops of the rolls

· Press down on the Panini to merge ingredients.