| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emlive09 | 1 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 4 | Whole artichokes, cooked | |
| until tender | ||
| and cooled | ||
| 1/2 | lb | Fresh Ricotta cheese |
| 1 | Egg | |
| 1 | c | Grated pecorino cheese |
| 1/4 | lb | Salami, finely chopped |
| 1 | t | Finely chopped fresh parsley |
| leaves | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 | T | Olive oil |
| 1/2 | c | Fine dried bread crumbs |
| 1/2 | c | Melted butter |
INSTRUCTIONS
Preheat the oven to 400 degrees F. 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. Yield: 8 appetizer servings Converted by MC_Buster. Per serving: 1624 Calories (kcal); 145g Total Fat; (77% calories from fat); 39g Protein; 57g Carbohydrate; 540mg Cholesterol; 2799mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 10 Vegetable; 0 Fruit; 27 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C48 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1804
Calories From Fat: 1353
Total Fat: 153.4g
Cholesterol: 618.2mg
Sodium: 2210.1mg
Potassium: 756.2mg
Carbohydrates: 52.6g
Fiber: 2.7g
Sugar: 4.8g
Protein: 57.5g