Artichokes stuffed with Tuna Fish and Celery Salad

Description

Artichokes stuffed with Tuna Fish and Celery Salad

This recipe is for 4 serves.

Ingredients

• 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

Directions

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.