3 tablespoons olive oil, plus extra for brushing 4 large globe artichokes, trimmed
juice of 1 lemon, strained 2 eggs
2 tablespoons single cream 1 sprig fresh flat-leaf parsley, chopped
25 911 oz Parmesan cheese, freshly grated
2 5 0 g/19 oz canned tuna in oil, drained and flaked salt


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Brush an ovenproof dish with olive oil. Sprinkle the artichokes with the lemon juice to prevent discoloration and cook in salted boiling water for 10- 15 minutes.
2.Drain, open out the central leaves slightly and place in theprepared dish.Season with salt,.drizzle With the olive oil cover with foil and bake for 10 minutes.
3.Meanwhile beat the eggs with th e cream in a bowl and add the parsle; Parmesan and tuna. Fill the artichokes with the tuna mixture.
4.Cover with foil return to the oven and bake for a further 30 minutes.

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