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Artichokes Stuffed With Ricotta And Salami

Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlButter
4 tablespoons 60mlWhole artichokes - cooked until (medium) tender, and cooled
1/2 lb 227g / 8ozFresh Ricotta cheese
1   Egg
1 cup 146g / 5.1ozGrated pecorino cheese
1/4 lb 113g / 4ozSalami - finely chopped
1 teaspoon 5mlFinely-chopped fresh parsley leaves
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlOlive oil
1/2 cup 73g / 2.6ozFine dried bread crumbs
1/2 cup 99g / 3.5ozMelted butter
  Chopped parsley - for garnish

Recipe Instructions

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.

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.

"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D15) - from the TV FOOD - NETWORK"


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