250 grams of tuna in oil
garlic and parsley.
Peel the artichokes, cut into wedges and place them in water acidulated with lemon
Drain well and let them fry in two tablespoons of olive oil, chopped garlic and parsley, salt and little water.
Cover and simmer
Ten minutes before removing from heat, add the artichokes tuna into pieces and finish cooking over very low heat.