Stuffed vegetables are a staple in our family cooking repertoire. Eggplants are usually stuffed with meat, bell peppers with rice, and artichokes and zucchini with canned tuna—at least according to my grandma. Once you try them, you’ll have to agree with her.
These are my grandma’s tuna and pecorino stuffed artichokes, round, chubby vegetables with a soft, tasty filling, cooked with potato wedges in water and olive oil. The water, evaporating, will steam and cook the artichokes, and the remaining olive oil in the pot will brown them, turning the outer leaves into crispy chips. Golden soft potatoes are a bonus.
