Recipes from Pilgrim's Kitchen

• 4 boneless, skinless chicken breast halves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 jars (6 oz.) marinated artichoke hearts
• 8 cups thinly sliced red onion
• 1/2 cup mayonnaise
• 1-1/2 cups grated Asiago cheese
• 2 large cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon coarsely ground pepper
• 2 tablespoons olive oil
• 8 center slices (3/4-inch thick) panini
• lemon slices
• parsley sprigs

Drain artichokes, reserving liquid. In large nonstick skillet over medium low heat, place 6 tablespoons reserved artichoke liquid. Add onions and cook, stirring often, about 30 minutes or until caramelized; keep warm. Coarsely chop artichokes and place in small bowl.

Stir in mayonnaise, cheese, garlic, lemon zest, oregano and pepper; set aside. In large saute pan over medium high heat, place olive oil. Add chicken and cook about 4 minutes per side. Spread aioli on 4 slices bread and top with chicken, onion and remaining bread slices. Brush both sides of sandwiches with some of remaining artichoke liquid and bake in a panini press until cheese is melted and bread is lightly toasted, about 3 minutes per side. Cut each in half and garnish with lemon slices and parsley.

Makes 4 servings.