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!
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
- 3/4 L bechamel sauce
- 1 cube fish stock
- 1 tsp pesto
- 1/2 tsp nutmeg
- 1/2 green bell pepper, diced
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.