Tuna-Stuffed Artichokes

This makes an excellent lunch for a hot day. Serve with a cold soup and you can include a pasta or rice salad to round out a satisfying and sugar-free meal.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 artichokes
  • 4 quarts water
  • 1 can (6 oz.) tuna, drained
  • ½ cup chopped Italian flat-leaf parsley
  • 1 Tbsp. capers
  • 4 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • ½ tsp. Splenda
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Trim any discolored leaves off the artichokes. Cut off the base of the stem. Cut off the very top of each artichoke. Boil in water for 18–20 minutes.
  • Cut the stem off the artichoke. Spread leaves open and, using a grapefruit spoon or melon baller, remove the choke, leaving leaves attached to the base.
  • Mix the rest of the ingredients together. Work the tuna in between the leaves and in the hole where the choke was.

Recipe Information

Serves: 4

Ingredients

  • 4 artichokes
  • 4 quarts water
  • 1 can (6 oz.) tuna, drained
  • ½ cup chopped Italian flat-leaf parsley
  • 1 Tbsp. capers
  • 4 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • ½ tsp. Splenda
  • ½ tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Trim any discolored leaves off the artichokes. Cut off the base of the stem. Cut off the very top of each artichoke. Boil in water for 18–20 minutes.
  • Cut the stem off the artichoke. Spread leaves open and, using a grapefruit spoon or melon baller, remove the choke, leaving leaves attached to the base.
  • Mix the rest of the ingredients together. Work the tuna in between the leaves and in the hole where the choke was.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat10g
Saturated Fat2g
Cholesterol20mg
Sodium570mg
Total Carbohydrate15g
Dietary Fiber7g
Sugars1g
Protein12g