Artichokes stuffed with Tuna Fish and Celery Salad

==Description==
This recipe is for 4 serves.
==Ingredients==
* 8 large artichokes
* 1 lemon, halved, and one-half cut into slices
* 2 tablespoons salt
* 6½ ounces water-packed tuna, well drained
* 1 hard-cooked egg, coarsely chopped
* 2 tablespoons finely chopped onion
* 3 tablespoons finely diced celery
* ½ cup mayonnaise, preferably homemade
* freshly ground black pepper, to taste
* 8 lettuce leaves, patted dry
* 1 ripe tomato, cut into 8 wedges
* 2 tablespoons finely minced fresh parsley
==Directions==
# Using a sharp stainless-steel knife, trim off the artichoke stems and slice 1 inch off the top.
# Rub the cuts with the lemon half.
# Place the artichokes, stem side down, in a large nonreactive pot and cover with water.
# Add the salt and 4 lemon slices.
# Bring to a boil, reduce the heat, and boil gently uncovered until tender, 35 to 45 minutes.
# To test doneness, pull a leaf out; if it comes out easily without resistance, the artichoke is done.
# Drain the artichokes upside down in a colander or on a rack.
# When cool enough to handle, discard all the green leaves, scraping off and saving all the edible parts in a small bowl.
# Scoop out the fuzzy choke with a small spoon.
# Trim the bottom to a nice round shape.
# Combine the tuna, onion, celery, and reserved artichoke pieces in a medium bowl.
# Add the mayonnaise and black pepper; toss gently with a fork.
# Adjust the seasoning.
# Stuff the artichoke bottoms with the tuna and celery salad.
# Arrange the lettuce on a serving platter.
# Place the stuffed artichokes on top of the lettuce, and garnish with the tomato wedges and parsley.
Category:Chilean Meat Dishes
Category:Artichoke Recipes
Category:Lettuce Recipes
Category:Tuna Recipes
Category:Mayonnaise Recipes
Category:Tomato Recipes
Category:Hard-boiled egg Recipes
Category:Onion Recipes
Category:Celery Recipes