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Artichokes Stuffed With Ricotta And Salami
1
4
1
1
1
1
1
Tablespoon Butter
Medium Whole artichokes; cooked until tender and cooled
/2 Pound Fresh Ricotta cheese
Egg
Cup Grated pecorino cheese
/4 Pound Salami; finely chopped
Teaspoon Finely chopped fresh parsley leaves
Salt
Freshly ground black pepper
1
1
1
2
Tablespoon Olive oil
/2 Cup Fine dried bread crumbs
/2 Cup Melted butter
7 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F.
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.
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.
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.
Yield: 8 appetizer servings
Artichokes Stuffed With Ricotta And Salami
24
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