Boiled Whole Artichokes, stuffed with a Tuna and Olive Salad.
Place large pot of water on stove over high heat, bring to boil.
Cut stems and pointy parts of artichoke leaves off using kitchen sheers and / or knife.
Place into the water to boil, cover and let boil about 20 minutes. Artichokes should be dark in color and leaves should be soft.
Meanwhile, in small bowl combine tuna, mayo, garlic, olives, and oregano, mix well and set aside at room temperature.
Remove artichokes from pot (careful they will be hot) - set on plate.
Remove the hairy part of the artichoke (deep inside), leaving the heart and artichoke in tact.
Stuff 1/4 of the tuna mixture into each artichoke heart. Drizzle with oil if desired, and season with salt and pepper.
VARIATION - you could also "paint" the leaves of the artichoke with the stuffing. Pull leaves out (not off) and put a small dollop of tuna on each leaf.
Read up on cooking Artichokes, a lot can vary from size, to texture to type.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 168 | ||
Calories from Fat: 57 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 13.7mg | 4 % | |
Sodium 386.3mg | 13 % | |
Potassium 580.5mg | 15 % | |
Total Carbohydrate 15.3g | 5 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 8g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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