Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
Category:Chilian Recipes
Category:Chilian Meat Dishes