Passed down through the generations, this recipe is associated with Lent and fasting for Easter. Nowadays, this dish suits the hot summer months.
- 4 globe artichokes
- 1 lemon, juiced
- 4 heads garlic, finely chopped
- 4 tbsp finely chopped parsley
- 4 green or black olives, chopped
- 4 anchovy fillets, rinsed, chopped
- 1 can tuna
- 2 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the artichokes in a bowl of water mixed with the lemon juice.
Turn the artichokes upside-down. Bounce them against a table. This will make it easier to fill.
In a bowl, combine the garlic, parsley, olives, anchovy and tuna.
Divide the mixture into 4 portions. Fill in between the artichoke leaves and in the centre. Place stuffed artichokes in pot filled with 1 litre of water. Drizzle the artichokes with the olive oil. Cook, covered, over low-moderate heat for about 45 minutes or until leaves come away freely.
Drain and serve.