Chilian Artichokes Stuffed with Tuna Fish and Celery Salad - Alcachofas Rellenas con Atun

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

Cooking Instructions:

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 doen 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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