You can make this appetizer ahead of time and broil just before serving.

1. Cut the lemon in half and squeeze the juice. Place half of the juice in a large bowl filled with cold water.

2. Prepare artichokes by pulling off the outer leaves until you reach yellow leaves. Cut off the stem. Cut off the top one-third of the artichoke and discard. As you work, drop the trimmed artichokes into the bowl of lemon water.

3. In large pot, combine cold water and the squeezed lemon halves. Bring to a boil.

4. Add the artichokes and bring back to a boil. Cover, reduce heat, and simmer for 10–15 minutes or until artichokes are tender.

5. Meanwhile, in small bowl combine drained tuna, breadcrumbs, shallots, oregano, Parmesan cheese, and 2 tablespoons olive oil and mix well.

6. When artichokes are tender, drain well. Cut artichokes in half and remove the choke, if necessary. Fill each artichoke half with some of the tuna mixture.

7. Preheat broiler. Place filled artichokes, stuffed side up, on a broiler pan. Drizzle with more olive oil.

8. Broil 6″ from heat for 4–7 minutes or until filling starts to sizzle. Serve immediately.

Serves 12

Calories: 90.34

Fat: 4.60 grams

Saturated fat: 1.08 grams

Dietary fiber: 2.34 grams

Sodium: 90.88 mg

Cholesterol: 7.52 mg