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Artichokes Stuffed with Ricotta and Salami

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    Source: www.emerils.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 butter

    2. 4 medium whole artichokes, cooked until tender and cooled

    3. 1/2 pound fresh Ricotta cheese

    4. 1 egg

    5. 1 cup grated pecorino cheese

    6. 1/4 pound salami, finely chopped

    7. 1 teaspoon finely chopped fresh parsley leaves

    8. Salt

    9. Freshly ground black pepper

    10. 1 tablespoon olive oil

    11. 1/2 cup fine dried bread crumbs

    12. 1/2 cup melted butter

    13. Chopped parsley, for garnish

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 400ºF.

    2. 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.

    3. 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.

    4. 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. 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.

    5. Yield : 8 appetizer servings

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