Clean the artichokes by removing the stem and the tough outer leaves. Rub them with a halved lemon and plunge them in a bowl of water. Set aside and prepare the stuffing.

In a bowl mix the drained tuna, the breadcrumbs, the chopped parsley, the beaten eggs and the grated pecorino. Season with salt and pepper.

Gently open each artichoke with your hands and fill them up with the tuna filling.

Arrange the artichokes in a deep pan with a flat bottom, large enough to contain them all.

Peel the potatoes and cut them into wedges, then arrange them all around the artichokes so to prevent them from falling during the cooking. Season the potatoes with salt, then pour into the pan the extra virgin olive oil and the water.

Cook the artichokes on medium-low heat, covered with a lid, for about an hour.

The water, evaporating, will steam and cook the artichokes, and the remaining olive oil in the pan will brown them, turning the outer leaves into crispy chips. Golden soft potatoes are a bonus!

You can serve the artichokes immediately or the next day: reheat them and they will be even more tasty.