RECETAS Y COCINA

Ingredients

• 8 large artichokes
• 6-1/2 ounces water-packed tuna, well drained
• 3 tablespoons finely diced celery
• 8 lettuce leaves, patted dry
• 1 lemon, halved, and one-half cut into slices
• 1 hard-cooked egg, coarsely chopped
• 1/2 cup mayonnaise, preferably homemade
• 1 ripe tomato, cut into 8 wedges
• 2 tablespoons salt
• 2 tablespoons finely chopped onion
• freshly ground black pepper, to taste
• 2 tablespoons finely minced fresh parsley

Preparation

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.

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 down in a colander or on a rack.

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.

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.

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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