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© Meredith Corporation. All rights reserved. Used with permission.
For filling, in a large bowl combine croutons, tuna, sweet pepper, mozzarella cheese, Pecorino cheese, capers, parsley, black pepper, and salt. Drizzle oil and vinegar over crouton mixture; toss to combine. Add enough of the chicken broth to moisten, tossing to combine. Set aside.
Wash the artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from top of each artichoke; use kitchen scissors to snip off the sharp leaf tips. Brush the cut edges with a little of the lemon juice. Whack each artichoke, point side down, on a countertop so the center opens up to expose yellow center leaves and the choke. If necessary, use your fingers to pull the outer leaves away from the center leaves. Use a spoon or melon baller to scoop out inner yellow leaves and fuzzy center. Brush insides with the remaining lemon juice. Spoon the filling into the artichokes, packing lightly.
In a 4- to 5-quart stainless steel or enamel-coated Dutch oven bring 1-1/2 cups water to boiling. Place a steamer basket in the Dutch oven. Place artichokes, stuffing sides up, in the steamer basket. Reduce heat. Simmer, covered, for 25 to 30 minutes for large artichokes or 15 to 20 minutes for baby artichokes or until a leaf pulls out easily. Use tongs to carefully remove artichokes from Dutch oven. Serve artichokes in shallow bowls. If desired, sprinkle with pine nuts.