Tuna Stuffed Artichokes Recipe
Are you looking for a Tuna Stuffed Artichokes recipe that gives a tasty twist to your meal? This is the most comforting Side Dish recipe I have come across. Stock up on plenty of bags of Vegetable as you will want to make this Tuna Stuffed Artichokes time and again. I am very excited to know your opinion about this Tuna Stuffed Artichokes. Send me a message about it.
Ingredients
4 medium artichokes
Lemon juice
1 1/2 cups chopped fresh mushrooms
1 cup diced yellow squash or zucchini
1/3 cup chopped green onions
1 clove garlic, minced
2 tablespoons vegetable oil
1 can (12 1/2 ounces) STARKIST® Tuna, drained and flaked
1/2 cup (2 ounces) shredded low fat Cheddar, mozzarella or Monterey Jack cheese
1/4 cup seasoned bread crumbs
2 tablespoons diced drained pimento
Directions
With kitchen shears trim sharp points from artichoke leaves.
Trim stems; remove loose outer leaves.
Cut off 1 inch from tops.
Brush cut edges with lemon juice.
In a large covered saucepan or Dutch oven, bring artichokes and salted water to a boil; reduce heat to low.
Simmer until a leaf pulls out easily, 20 to 30 minutes.
Drain upside down.
Preheat oven to 450 F.
Cut cooled artichokes lengthwise into halves.
Remove fuzzy chokes and hearts.
Finely chop hearts; discard chokes.
In a medium skillet cook mushrooms, artichoke hearts, squash, onions and garlic in oil for 3 minutes, stirring frequendy.
Stir in tuna.
Place artichoke halves, cut sides up, in a lightly oiled baking dish.
Mound tuna mixture in centers of artichokes.
In a small bowl stir together remaining ingredients; sprinkle over tuna mixture.
Bake 5 to 8 minutes or until cheese is melted and topping is golden.
Trim stems; remove loose outer leaves.
Cut off 1 inch from tops.
Brush cut edges with lemon juice.
In a large covered saucepan or Dutch oven, bring artichokes and salted water to a boil; reduce heat to low.
Simmer until a leaf pulls out easily, 20 to 30 minutes.
Drain upside down.
Preheat oven to 450 F.
Cut cooled artichokes lengthwise into halves.
Remove fuzzy chokes and hearts.
Finely chop hearts; discard chokes.
In a medium skillet cook mushrooms, artichoke hearts, squash, onions and garlic in oil for 3 minutes, stirring frequendy.
Stir in tuna.
Place artichoke halves, cut sides up, in a lightly oiled baking dish.
Mound tuna mixture in centers of artichokes.
In a small bowl stir together remaining ingredients; sprinkle over tuna mixture.
Bake 5 to 8 minutes or until cheese is melted and topping is golden.
