Bell Pepper Artichoke Panini

Admittedly, I borrowed some ideas for this recipe from Martha Rose Shulman's Mediterranean Harvest cookbook, which I very highly recommend to anyone who wants to cook amazing food (or at least try). She's a genius. Anyway, I made a few changes.

Bell Pepper Artichoke Panini
2 slices ww bread
1/2 c frozen artichoke hearts. Let them defrost a little and then slice them thinly.
1/4 c parmesan cheese, finely grated
about 1 bell pepper, finely sliced (I used a combo red and yellow)
1/4 yellow onion, finely sliced
1 clove garlic, minced or put through a press
1/4 t Herbs de Provence, or when lacking, thyme and rosemary work
1/2 t olive oil for sauteeing, plus a little for brushing.

Heat 1/2 t olive oil over medium heat in cast iron or other heavy pan. Add peppers and onions. Allow to cook slowly, stirring every so often until the onion becomes deep brown and transparent. Don't burn it- turn the heat down if necessary. It will probably take about 10 minutes. Add the garlic, and (by now) thawed artichoke hearts and cook another 30 seconds - 1 minute or so, and stir gently until garlic is well dispersed, and artichokes are warm (no need to be hot. Just no longer frozen)

Remove from heat, and brush one slice with olive oil. Pile on sauteed stuff and sprinkle generously with parm and the herbs. Cover with the other slice and follow directions below to complete panini.

CN