These Tuna Stuffed Artichokes are so delicious & I’m so excited to share them with you. My mom used to always make a baked artichokes with minced beef & onions which we always loved growning up. Now it was time to put a spin on it!

Since I’m planning on moving apartments soon, I’ve  been on a mission to eat most of the foods available in my pantry. This is how this dish came about & I’m really excited to share this version with you. Why? because it’s OH SO GOOD! It’s also super easy to prepare – seriously – no difficult techniques required here!

I must admit, I cheated with the bechamel sauce since I found a sachet in my pantry so guess what? YUP! I used it! It’s been such a busy week & I wanted a quick meal that is still nutritious. All I did was add my twist on it – you can cheat too if you like! But if you’re craving to make a fresh batch (which is always tastier in my opinion) then click here to get the bechamel recipe.

So let’s get started!

 

Serves 4

Ingredients
Artichokes with Tuna Stuffing
  • 1 can tuna, drained
  • 1/2 cup peas
  • 1 1/2 tbsp raisins
  • 1 garlic clove, diced
  • 1/2 tsp pesto
  • 1/4 tsp nutmeg
  • sea salt & black pepper, to taste
  • 2 bags frozen artichokes, defrosted
Bechamel sauce
  • 3/4 L bechamel sauce
  • 1 cube fish stock
  • 1 tsp pesto
  • 1/2 tsp nutmeg
Garnish
  • 1/2 green bell pepper, diced

tuna artichokes

Preparation

Firstly, preheat the oven to 180C.

The next step is to lay out the artichokes on a tray then separately mix all stuffing ingredients and stuff into the artichokes.

Then prepare the basic bechamel sauce and add in remaining ingredients. The sauce is ready when you achieve a semi thick consistency. Pour it on the stuffed artichokes & bake for 20 minutes.

Lastly, serve your Tuna Stuffed Artichokes with a side of rice (or this gluten-free cauliflower rice) & top off with green bell peppers.

 

Much love,

N

ABOUT ME

Hi! I'm Najoud

A Saudi national with Syrian & Palestinian origins. I’ve spent my life continuously moving countries exploring new cultures, new flavors, & new perspectives on life. Here's my story

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