Artichokes Stuffed with Tuna Fish and Celery Salad Recipe from Chile

Ingredients

• 8 large artichokes
• 1 lemon , halved, and one-half cut into slices
• 2 tbsp salt
• 6.5 oz (184 g) water -packed tuna , well drained
• 1 hard-cooked egg , coarsely chopped
• 2 tbsp finely chopped onion
• 3 tbsp finely diced celery
• 0.5 cup mayonnaise , preferably homemade
• freshly ground black pepper , to taste
• 8 lettuce leaves, patted dry
• 1 ripe tomato , cut into 8 wedges
• 2 tbsp finely minced fresh parsley