Preparation:

Once all the ingredients are ready, wrap six quince cubes in each anchovy. Place a stuffed olive on three of them and hold them in place with a toothpick. The small artichokes are placed on the other three and the toothpick inserted.

Of the six remaining cubes, three will be wrapped in ham and have strips of smoked pepper across them, also held in place by a toothpick.

The remainder will go with the tuna with a black olive on top, also held in place by a toothpick.

Now, they are ready to be served on a plate or tray. To make them more eye-catching, try drizzling the sandwiches with a little olive oil, garlic and parsley.