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Ingredients

• 1 tablespoon butter
• 4 medium whole artichokes, cooked until tender and cooled
• 1/2 pound fresh Ricotta cheese
• 1 egg
• 1 cup grated pecorino cheese
• 1/4 pound salami, finely chopped
• 1 teaspoon finely chopped fresh parsley leaves
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup fine dried bread crumbs
• 1/2 cup melted butter
• Chopped parsley, for garnish

Description

Artichokes Stuffed With Ricotta And Salami

Emerils