Artichokes Stuffed With Ricotta And Salami
Halved artichokes filled with a savory ricotta, pecorino, and salami mixture, topped with breadcrumbs and baked golden.
Ingredients
- 1 tbsp butter
- 4 medium whole artichokes, cooked until tender and cooled
- 0.5 lb fresh ricotta cheese
- 1 egg
- 1 cup grated pecorino cheese
- 0.3 lb salami, finely chopped
- 1 tsp finely chopped fresh parsley
- 1 tbsp olive oil
- 0.5 cup fine dried bread crumbs
- 0.5 cup melted butter
Instructions
- 1
Preheat the oven to 400 degrees F. Grease a shallow baking dish with butter.
- 2
Slice the artichokes in half lengthwise, including the stem. Remove the choke. Place the 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 mixture.
- 4
In a small bowl, combine the oil and bread crumbs. Season with salt and pepper. Sprinkle over the cheese mixture, pressing the crumbs firmly into the cheese. Drizzle with the melted butter.
- 5
Bake on the top rack until golden, about 15-20 minutes. Remove from the oven and serve hot. Garnish with parsley.