Name: Poached Artichoke Amuse Bouche with Tuna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 pieces
Cuisine: Tuscan
Ingredients: 1 lb baby artichokes; 3 cups olive oil; 1 oz marjoram; 1 oz thyme; 1 garlic clove; 2 cups albacore tuna, flaked; 1 lb Roma tomatoes; 1 bunch Italian parsley, chopped; 1 cup Parmigiano Reggiano, finely grated; Sea salt and black pepper

Poached baby artichokes filled with tuna over roasted tomato — Olive‑oil‑poached baby artichokes, tuna & Parmigiano filling, roasted tomato base.

Ingredients (base: 8 pieces)

Adjust for pieces

1 lb baby artichokes
3 cups olive oil (for confit/poaching)
1 oz marjoram
1 oz thyme
1 garlic clove
2 cups albacore tuna (flaked)
1 lb Roma tomatoes
1 bunch Italian parsley, chopped
1 cup Parmigiano Reggiano, finely grated
Sea salt & freshly ground black pepper, to taste

Preparation

Poach the artichokes: Trim outer leaves and tops; keep in lemon water. Dry and submerge in olive oil with garlic, marjoram, and thyme. Cover tightly and poach at 300°F for about 45 minutes, until tender. Cool in the oil.

Tuna filling: Blend/fluff tuna, then fold in Parmigiano and chopped parsley. Season lightly and chill.

Roasted tomatoes: Halve Roma tomatoes; season with salt, pepper, a pinch of thyme/marjoram, and a drizzle of the perfumed poaching oil. Roast at 325°F for 20–30 minutes. Cool.

Assembly: Scoop artichoke centers; pipe or spoon in tuna mixture. Set each atop a roasted tomato half, drizzle with a little poaching oil, and finish with parsley.

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