Artichokes Stuffed With Ricotta And Salami Recipe - Cooking Index
Artichokes Stuffed With Ricotta And Salami Recipe - Cooking Index
| 1 tablespoon | Butter | |
| 4 tablespoons | Whole artichokes - cooked until (medium) | |
| Tender, and cooled | ||
| 1/2 lb | Fresh Ricotta cheese | |
| 1 | Egg | |
| 1 cup | Grated pecorino cheese | |
| 1/4 lb | Salami - finely chopped | |
| 1 teaspoon | Finely-chopped fresh parsley leaves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | Olive oil | |
| 1/2 cup | Fine dried bread crumbs | |
| 1/2 cup | Melted butter | |
| Chopped parsley - for garnish |
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.
This recipe yields 8 appetizer servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D15) - from the TV FOOD - NETWORK
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