Chop off the artichoke stem in order that it remains standing still on its own. Chop off 1/3 of the leaves, ensuring you leave no splinters or sharp edges, rub the edges with lemon juice to avoid browning and oxidizing. Bring a pot of water to the boil, add salt and cook the artichokes in until soft, approx. 25 minutes. Drain from water and put upside down to dry on kitchen paper. Prepare the filling, cook couscous according to pkt. instructions. Mix together with the bread crumbs, garlic, herbs, olives, capers, tuna, zest of a lemon, 2 spoons of olive oil and bind with the egg. Turn the artichokes onto a baking tray, carefully spread the leaves and remove the inner fluffy hairy centre part. Fill in the centre with the filling mixture, top up with the grated ġbejna and a drizzle of olive oil, transfer onto a baking tray, pour in 2 cm of water and bake in a pre-heated oven temp 175⁰c for approximately15 minutes. Serve with a crisp salad and lemon wedges