Artichoke, tuna and olive pasta

Ingredients

• 4 globe artichokes (1.3kg)
• 2 tbsp extra virgin olive oil
• Zest and juice 1 lemon
• 250g wholewheat penne pasta
• 200g can tuna steak in olive oil
• 50g pitted black olives, sliced
• ½ x 25g pack parsley, roughly chopped

Method

Remove the tough leaves from the base of the artichokes and cut off the stems. Cook in a large pan of boiling water for 20-25 minutes, depending on the size. If a leaf from the centre comes away easily, they are cooked. Remove from the water and drain upside down.

Remove the leaves and scrap off the flesh from the leaves. Remove and discard the ‘hair’, or choke with a teaspoon to reveal the artichoke heart. Slice the hearts and marinate in the oil and lemon zest and juice.

Meanwhile, cook the pasta according to pack instructions, drain, reserving a little cooking water.

Toss the tuna with the tuna oil, olives, parsley, artichoke flesh and marinated hearts plus the marinade into the pasta along with a little cooking water. Season to taste and serve.

Cook's tip

Instead of tuna you can use fresh salmon or tofu, if you prefer.

Our thanks to I Love Fruit and Veg from Europe for providing this recipe

Try one of our other easy pasta recipes, including spaghetti vongole and ziti with broccoli and pine nuts