Photo courtesy www.RareSeeds.com
‘Purple of Romagna’Bountiful producer of smaller chokes in rich purple-violet shades.
Ingredients
- 3/4 cup pitted Kalamata olives
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon lemon zest
- 1/4 cup mayonnaise
- Two 6-ounce cans tuna in olive oil, drained
- One 12-ounce jar marinated artichokes, drained and coarsely chopped; or 9 fresh artichoke hearts, marinated
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 8 slices artisanal bread
- 1 tomato, seeded and diced
- Learn how to marinate your own artichokes with this recipe.
Directions
- Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise.
- Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
- Spread the olive puree over two slices of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle with tomatoes. Cover with the bread top and put in Panini press. Cut in half.
- Learn more about The Regal Thistle: Heirloom Artichokes
