Recipes
Stuffed Artichoke Hearts with Tuna Tartare and Fried Egg Yolk

Stuffed Artichoke Hearts with Tuna Tartare and Fried Egg Yolk

From: Chef Jennifer Jasinski, Rioja, Denver. Yield: 4 servings.

4 extra-large artichoke hearts or fresh artichokes
8 oz. #1 tuna, sashimi quality
1/4 cup NiÁoise olives, pitted
1/4 cup picholine olives, pitted
2 Tbsp. basil, chopped
1 Tbsp. parsley, chopped
2 lemons, zest only (retain juice for poaching)
1 cup olive oil

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