Stuffed Artichokes with Tuna and Anchovies

Remove the tough outer leaves from the artichokes

Cut off the top quarter of each artichoke

Cook in boiling water seasoned with salt, lemon juice, and pepper until the leaves easily fall off

Open up the artichoke hearts and remove the fuzzy choke

For the filling, mince the garlic, capers, and anchovies to form a paste

Mix with the tuna and add some of the olive oil from the can to make it easier to mix

Stuff each artichoke heart with this mixture

Arrange them in a baking dish, side by side

Dress with olive oil and add just enough water to cover the bottom

Cover and bake for 30 minutes or until they're nice and hot

Serve warm

Serves 6.