Tuna and Artichoke Skewers with Green Sauce

Wet the sandwich bread with vinegar, then squeeze it out and put it in a blender with a generous handful of parsley, thoroughly desalted capers, the anchovy fillets and 1/2 cup of oil.

Blend until you obtain a smooth, thick sauce.

Clean the artichokes, cut them into quarters and cook them in salted boiling water with a halved lemon; drain after 2-3 minutes.

Cut the tuna into 16 cubes and prepare 8 skewers, alternating 2 cubes of tuna and 2 artichoke quarters on each.

Place the skewers on a plate, grease them with the remaining oil, salt to taste and bake at 425 °F for 3-4 minutes. Remove from the oven, add freshly ground pepper and serve hot, accompanied with the green sauce.