Tuna-Stuffed Artichokes(Makes 8 Appetizer Servings)

• 4 medium artichokes
• lemon juice
• 1 1/2 c. chopped fresh mushrooms
• 1 c. diced yellow squash or zucchini
• 1/3 c. chopped green onions
• 1 clove garlic, minced
• 2 Tbsp. vegetable oil
• 1 (12 1/2 oz.) can Star-Kist tuna, drained and flaked
• 1/2 c. shredded low-fat Cheddar, Mozzarella or Monterey Jack cheese (2 oz.)
• 1/4 c. seasoned bread crumbs
• 2 Tbsp. diced drained pimento

1. With kitchen shears trim sharp points from artichoke leaves. Trim stems; remove loose outer leaves.
2. Cut 1-inch from the tops. Brush cut edges with lemon juice.
3. In a large covered saucepan or Dutch oven, bring artichokes and salted water to a boil; reduce heat to low.
4. Simmer until a leaf pulls out easily, 20 to 30 minutes.
5. Drain upside down.

artichokes, lemon juice, fresh mushrooms, zucchini, green onions, clove garlic, vegetable oil, tuna, cheddar, bread crumbs, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009129 (may not work)