Artichokes Stuffed With Ricotta And Salami

Recipe Ingredients

1 tablespoon	15ml	Butter
4 tablespoons	60ml	Whole artichokes - cooked until (medium) tender, and cooled
1/2 lb	227g / 8oz	Fresh Ricotta cheese
1		Egg
1 cup	146g / 5.1oz	Grated pecorino cheese
1/4 lb	113g / 4oz	Salami - finely chopped
1 teaspoon	5ml	Finely-chopped fresh parsley leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1/2 cup	73g / 2.6oz	Fine dried bread crumbs
1/2 cup	99g / 3.5oz	Melted 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.

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

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