Instructions: Preheat the grill. Drain the artichoke hearts thoroughly and cut each one in half. Mix the garlic with the oil and brush on to a non-stick baking sheet.

Sprinkle the artichokes with half the basil and a little salt and pepper, and place on the baking sheet. Spread the halved tomatoes with tomato puree and the remaining basil, and place on the baking sheet.

Cook under the hot grill for a few minutes until they are beginning to brown. Place one or two halved artichokes and a halved tomato on each roll, then return to the grill to brown.

Leave to cool for a few minutes before serving.

If you like, you can put a slice of goats cheese or soft blue cheese on top of the roll before returning it to the grill.

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