Carciofi Ripieni Al Pepino

Ingredients & Directions


3 Tender; medium-sized
; artichokes
10 Whole peppercorns
1 ts Salt
2 ts Plus 4 tablespoons of extra
-virgin olive
; oil
1/2 lb Ricotta cheese; strained in
-a
; coffee filter for
; 30 minutes
1 Egg; lightly beaten
1/2 c Freshly grated pecorino
-romano
8 Thin slices salami; finely
-chopped
1 Lemon; Juice of
1/2 c Fresh bread crumbs

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 cold water.

In a bowl mix together the ricotta, egg, pecorino, and salami,
blending well. Place the artichoke halves in a pot with enough water
to cover the artichokes, adding the juice of a half of a lemon,
peppercorns, salt, 2 teaspoons of olive oil, placing it on the stove,
allowing it to come to a boil, lowering the heat and allow them to
simmer for 20 minutes or until tender. remove the cooked chokes from
the pot with a slotted spoon, placing on a plate to drain. When the
chokes are cool, stuff the chokes with the ricotta mixture, mounding
the mixture 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 olive oil and baking them in a pre-heated 375
degrees F oven until the bread crumbs are golden. The artichokes are
great hot or at room temperature.

Yield: 6 servings


Yields
1 servings

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