Artichokes stuffed with Tuna Fish and Celery Salad

Description
This recipe is for 4 serves.

Ingredients

 * 8 large artichokes
 * 1 lemon, halved, and one-half cut into slices
 * 2 tablespoons salt
 * 6-1/2 ounces water-packed tuna, well drained
 * 1 hard-cooked egg, coarsely chopped
 * 2 tablespoons finely chopped onion
 * 3 tablespoons finely diced celery
 * 1/2 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

Directions

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