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  • Artichokes Stuffed With Ricotta And Salami

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    Artichokes Stuffed With Ricotta And Salami
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. butter
    • 4 med whole artichokes cooked till tender, and cooled
    • 1/2 lb fresh Ricotta cheese
    • 1 x egg
    • 1 c. grated pecorino cheese
    • 1/4 lb salami finely minced
    • 1 tsp finely-minced fresh parsley leaves Salt to taste Freshly-grnd black pepper to taste
    • 1 Tbsp. extra virgin olive oil
    • 1/2 c. fine dry bread crumbs
    • 1/2 c. melted butter Minced parsley for garnish

    Directions

    1. Preheat the oven to 400 degrees. Grease a shallow baking dish with butter.
    2. 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 mix.
    4. In a small bowl, combine 1 Tbsp. of the oil and bread crumbs. Mix well. Season with salt and pepper. Sprinkle the bread crumbs over the cheese mix, pressing the crumbs firmly into the cheese. Drizzle the artichokes with the melted butter.
    5. Place in the oven on the top rack and bake till golden brown, about 15 to 20 min. Remove from the oven and serve warm. Garnish with parsley.
    6. This recipe yields 8 appetizer servings.

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