Recipe Overview
This refined amuse bouche layers the delicate bitterness of baby artichokes with perfumed extra virgin olive oil, aromatic herbs, savory albacore tuna, Parmigiano Reggiano, and roasted Roma tomato sweetness. It is a small-format appetizer with strong restaurant and tasting-menu presentation value.
Chef Notes
Cool the artichokes in the aromatic poaching oil so they absorb the flavor of thyme, marjoram, and garlic. The tuna filling should be smooth but not heavy, with Parmigiano adding structure and umami. Drain the artichokes well before filling so the final bite stays elegant rather than oily.
Connected Experience
The recipe is designed for tasting menus, receptions, and passed appetizer service. Its shared ingredient identities allow the serving calculator, labor profile, Live Inventory, Menu Builder, purchasing workflow and Ingredient Library to reference the same culinary records.
Ingredients
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Baby Artichokes — 450 g — trimmed; hold in lemon water, then dry well
TC-VEG-ARTICHOKE-001
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Extra Virgin Olive Oil — 645 g — for confit-style poaching; reserve a small amount for finishing
OIL-0001
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Marjoram / Maggiorana
— 28 g — aromatic herb for olive-oil poaching
TC-HERB-MARJORAM-001
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Thyme / Timo
— 28 g — aromatic herb for olive-oil poaching
TC-HERB-THYME-001
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Garlic — 3 g — clove
TC-VEG-GARLIC-001
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Albacore Tuna — 320 g — flaked
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Roma Tomatoes — 450 g — halved for roasting
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Italian Flat-Leaf Parsley — 30 g — chopped; reserve small leaves for garnish
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Parmigiano Reggiano — 100 g — finely grated
TC-DAIRY-PARMIGIANO-REGGIANO
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Sea Salt & Freshly Ground Black Pepper — 4 g — combined amount from source recipe; exact salt/pepper split not specified
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Preparation
- Poach the artichokes: Trim the outer leaves and tops. Keep the artichokes in lemon water to control oxidation, then drain and dry very well before they enter the oil. Open the complete Poached Artichoke preparation reference →
- Submerge the artichokes in extra virgin olive oil with garlic, marjoram, and thyme. Cover tightly and poach at 300°F / 149°C for about 45 minutes, until tender. Cool in the aromatic oil.
- Tuna filling: Blend or fluff the albacore tuna, then fold in Parmigiano Reggiano and chopped Italian flat-leaf parsley. Season lightly and hold refrigerated.
- Roasted Roma tomatoes: Halve the tomatoes, season with salt, pepper, herbs, and a light drizzle of the perfumed poaching oil. Roast at 325°F / 163°C for 20–30 minutes. Cool for assembly.
- Assembly: Scoop the artichoke centers. Pipe or spoon in the tuna mixture. Set each filled artichoke over a roasted Roma tomato half, drizzle with a little poaching oil, and finish with parsley.
Service Suggestions
- Serve as a single-bite amuse bouche or elegant plated antipasto.
- Use the aromatic poaching oil sparingly as a finishing oil so the plate remains clean and balanced.
- Garnish with small parsley leaves or micro herbs for a fine-dining finish.
Dietary / HACCP Notes
- Contains fish and milk.
- Cool poached artichokes rapidly and hold refrigerated below 40°F / 4°C.
- Hold tuna filling refrigerated until assembly and service; minimize time in the temperature danger zone.
- Use clean utensils when handling the cooled poaching oil and manage reuse according to the kitchen's food-safety policy.
| Calories | 380 |
| Protein | 20 g |
| Carbohydrates | 12 g |
| Fat | 28 g |
| Fiber | 5 g |
| Cholesterol | 35 mg |
| Sodium | 620 mg |