Artichokes stuffed with Tuna Fish and Celery Salad

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Artichokes stuffed with Tuna Fish and Celery Salad

This recipe is for 4 serves.


  • 8 large artichokes
  • 1 lemon, halved, and one-half cut into slices
  • 2 tablespoons salt
  • 6½ ounces water-packed tuna, well drained
  • 1 hard-cooked egg, coarsely chopped
  • 2 tablespoons finely chopped onion
  • 3 tablespoons finely diced celery
  • ½ cup mayonnaise, preferably homemade
  • freshly ground black pepper, to taste
  • 8 lettuce leaves, patted dry
  • 1 ripe tomato, cut into 8 wedges
  • 2 tablespoons finely minced fresh parsley


  1. Using a sharp stainless-steel knife, trim off the artichoke stems and slice 1 inch off the top.
  2. Rub the cuts with the lemon half.
  3. Place the artichokes, stem side down, in a large nonreactive pot and cover with water.
  4. Add the salt and 4 lemon slices.
  5. Bring to a boil, reduce the heat, and boil gently uncovered until tender, 35 to 45 minutes.
  6. To test doneness, pull a leaf out; if it comes out easily without resistance, the artichoke is done.
  7. Drain the artichokes upside down in a colander or on a rack.
  8. When cool enough to handle, discard all the green leaves, scraping off and saving all the edible parts in a small bowl.
  9. Scoop out the fuzzy choke with a small spoon.
  10. Trim the bottom to a nice round shape.
  11. Combine the tuna, onion, celery, and reserved artichoke pieces in a medium bowl.
  12. Add the mayonnaise and black pepper; toss gently with a fork.
  13. Adjust the seasoning.
  14. Stuff the artichoke bottoms with the tuna and celery salad.
  15. Arrange the lettuce on a serving platter.
  16. Place the stuffed artichokes on top of the lettuce, and garnish with the tomato wedges and parsley.