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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Artichokes Stuffed with Tuna Fish and Celery Salad (Alcachofas Rellenas con Atun) Recipe

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This recipe for Artichokes Stuffed with Tuna Fish and Celery Salad (Alcachofas Rellenas con Atun) is from Our Family Heriloom Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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