Recipe Overview
This refined amuse bouche layers the delicate bitterness of baby artichokes with perfumed olive oil, herbs, savory tuna, Parmigiano Reggiano, and roasted tomato sweetness. It is a small-format appetizer with strong restaurant presentation value.
Chef Notes
Cool the artichokes in the aromatic poaching oil so they absorb the flavor of thyme, marjoram, and garlic. The tuna filling should be smooth but not heavy, with Parmigiano adding structure and umami.
Connected Experience
This is excellent for tasting menus, receptions, and passed appetizer service. The inventory map scales artichokes, tuna, tomatoes, herbs, and cheese for event planning.
Ingredients
Base recipe = 8 pieces.
- 450 g baby artichokes
- 645 g olive oil, for confit poaching
- 28 g marjoram
- 28 g thyme
- 3 g garlic clove
- 320 g albacore tuna, flaked
- 450 g Roma tomatoes
- 30 g Italian parsley, chopped
- 100 g Parmigiano Reggiano, finely grated
- 4 g sea salt and freshly ground black pepper
Preparation
- Poach the artichokes: Trim the outer leaves and tops. Keep the artichokes in lemon water, then dry well.
- Submerge the artichokes in olive oil with garlic, marjoram, and thyme. Cover tightly and poach at 300°F for about 45 minutes, until tender. Cool in the oil.
- Tuna filling: Blend or fluff the tuna, then fold in Parmigiano Reggiano and chopped parsley. Season lightly and chill.
- Roasted tomatoes: Halve Roma tomatoes. Season with salt, pepper, herbs, and a drizzle of the perfumed poaching oil. Roast at 325°F for 20–30 minutes. Cool.
- Assembly: Scoop the artichoke centers. Pipe or spoon in tuna mixture. Set each filled artichoke over a roasted tomato half, drizzle with a little poaching oil, and finish with parsley.
Service Suggestions
- Serve as a single-bite amuse bouche or elegant plated antipasto.
- Use the aromatic poaching oil sparingly as the finishing oil.
- Garnish with small parsley leaves or micro herbs for a fine-dining finish.
Dietary / HACCP Notes
- Contains fish and dairy.
- Cool poached artichokes safely and hold refrigerated below 40°F / 4°C.
- Hold tuna filling refrigerated until assembly and service.
Nutrition (per piece, estimate)
| Calories | 380 kcal |
| Protein | 20 g |
| Carbohydrates | 12 g |
| Fat | 28 g |
| Fiber | 5 g |
| Cholesterol | 35 mg |
| Sodium | 620 mg |