Artichokes Stuffed with Tuna Fish and Celery Salad (Alcachofas Rellenas con Atun)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



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.

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