Name: Lunch Kebabs With Mortadella, Artichoke And Sun-dried Tomatoes
Prep time: T30M
Total time: T30M
Yield: 8 skewers
Ingredients: 10 ounces sliced mortadella; 12 ounces marinated artichoke hearts; 8 ounces sun-dried tomatoes; 4 ounces pitted Castelvetrano olives; 2 bunches basil (about 16 leaves); 4 pieces brown bread, cut into quarters; ⅓ cup pesto; Zest and juice of 1 lemon

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