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Ingredients
- 3 x Tender, medium-sized artichokes
- 10 whl peppercorns
- 1 tsp Salt
- 2 tsp Plus 4 Tbsp. of extra virgin extra virgin olive oil
- 1/2 lb Ricotta cheese, strained in a coffee filter for 30 min
- 1 x Egg, lightly beaten
- 1/2 c. Freshly grated pecorino romano
- 8 x Thin slices salami, finely minced
- 1 x Lemon, Juice of
- 1/2 c. Fresh bread crumbs
Directions
- Start by trimming the artichoke of all tough outside leaves, cutting the pointy ends of the leaves off with a scissors, cutting the artichoke in half the long way and scooping out the fuzzy choke and rubbing the artichokes with the lemon, placing the artichoke in a bowl full of cool water.
- In a bowl mix together the ricotta, egg, pecorino, and salami, blending well. Place the artichoke halves in a pot with sufficient water to cover the artichokes, adding the juice of a half of a lemon, peppercorns, salt, 2 tsp. of extra virgin olive oil, placing it on the stove, allowing it to come to a boil, lowering the heat and allow them to simmer for 20 min or possibly till tender. remove the cooked chokes from the pot with a slotted spoon, placing on a plate to drain. When the chokes are cold, stuff the chokes with the ricotta mix, mounding the mix on each artichoke.
- Lightly oil the bottom of an oven-proof dish, placing the artichokes in it, sprinkling each choke with the bread crumbs, sprinkling each with the remaining extra virgin olive oil and baking them in a pre-heated 375 degrees F oven till the bread crumbs are golden brown. The artichokes are great warm or possibly at room temperature.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 569g | |
| Calories 1182 | |
| Calories from Fat 695 | 59% |
| Total Fat 77.18g | 96% |
| Saturated Fat 37.55g | 150% |
| Trans Fat 0.0g | |
| Cholesterol 427mg | 142% |
| Sodium 5390mg | 225% |
| Potassium 860mg | 25% |
| Total Carbs 55.3g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.23g | 5% |
| Protein 64.96g | 104% |
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