Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Cook for 8 minutes or until nicely browned all over. Transfer the lamb to an oven tray and roast for 12-15 minutes or until the lamb is cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.
Slice the lamb thinly. Place the pesto onto the rolls, top with the sliced lamb, rocket, artichokes and tomato and serve.
You can substitute the marinated artichokes with some roasted capsicum strips, grilled eggplant or sliced green olives.
For a lighter version, try leaving out the bread and adding more salad leaves. Dress with a bit of olive oil and white wine vinegar.