En français ici.
Well, it's time for summer-y recipes, ones that don't heat up the kitchen for too long, ones that don't weigh you down in the heat, and, of course, ones that allow you to spend as much time as possible outside before coming in to start dinner. Most of this meal comes out of a can, but I'm not embarrassed... one has to have flexibility in the kitchen. Sometimes you have time for meals that take hours, and sometimes you just want to sit down with friends and have a glass of wine, or, why not, a cocktail, and not worry about chopping onions.
In February, I posted my Pesto-Stuffed Artichoke Bottoms (also a good one for summer when you can make your own pesto with fresh basil!), and now I'd like to propose a variation that's just as simple, if not simpler, cheap and yummy.
Tuna-Stuffed Artichoke Bottoms
8 artichoke bottoms (from a can, or frozen ones, thawed beforehand)
7 oz canned tuna (preferably, the kind that doesn't kill dolphins)
1 can peeled tomatoes
1 Tbsp thyme
2 Tbsp olive oil
1/3 cup grated Parmesan (or cheddar if you prefer)
Preheat the oven 400F. Lay out the artichoke bottoms in a lightly-oiled baking dish. In a separate bowl, mush together (yes, that's the technical term guys -- got to keep with the hot kitchen vocab!) the tuna, and tomatoes. Mix in the thyme and salt and pepper to taste. Fill each artichoke bottom with the stuffing and top with the cheese. Sprinkle with a little olive oil and stick in the oven until the cheese melts (about 10 minutes).
Serve warm with rice or a green salad.