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Artichokes Stuffed With Ricotta And Salami

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 4 tablespoons 60ml Whole artichokes - cooked until (medium) tender, and cooled

  3. 1/2 lb 227g / 8oz Fresh Ricotta cheese

  4. 1 Egg

  5. 1 cup 146g / 5.1oz Grated pecorino cheese

  6. 1/4 lb 113g / 4oz Salami - finely chopped

  7. 1 teaspoon 5ml Finely-chopped fresh parsley leaves

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 1 tablespoon 15ml Olive oil

  11. 1/2 cup 73g / 2.6oz Fine dried bread crumbs

  12. 1/2 cup 99g / 3 1/2oz Melted butter

  13. Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Grease a shallow baking dish with butter. Slice the artichokes in half, lengthwise (including the stem). Remove the choke. Place the artichoke halves, heart-side up, in the prepared pan. Season with salt and pepper.

  2. In a mixing bowl, combine the ricotta, egg, pecorino, salami and parsley. Mix well. Season with salt and pepper. Fill the cavity of each artichoke with the cheese mixture.

  3. In a small bowl, combine 1 tablespoon of the oil and bread crumbs. Mix well. Season with salt and pepper. Sprinkle the bread crumbs over the cheese mixture, pressing the crumbs firmly into the cheese. Drizzle the artichokes with the melted butter.

  4. Place in the oven on the top rack and bake until golden, about 15 to 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

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