| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 4 |
md |
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 |
ts |
Finely chopped fresh parsley leaves |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
tb |
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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