Artichokes Stuffed with Ricotta and Salami (Emeril Lagasse) Recipe

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Artichokes Stuffed with Ricotta and Salami (Emeril Lagasse)
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Ingredients:

Directions:

  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 330.85 Kcal (1385 kJ)
Calories from fat 237.31 Kcal
% Daily Value*
Total Fat 26.37g 41%
Cholesterol 91.29mg 30%
Sodium 584.36mg 24%
Potassium 318.73mg 7%
Total Carbs 13.1g 4%
Sugars 1.33g 5%
Dietary Fiber 3.54g 14%
Protein 12.63g 25%
Vitamin C 7.9mg 13%
Vitamin A 0.2mg 5%
Iron 1.4mg 8%
Calcium 227.1mg 23%
Amount Per 100 g
Calories 222.61 Kcal (932 kJ)
Calories from fat 159.67 Kcal
% Daily Value*
Total Fat 17.74g 41%
Cholesterol 61.42mg 30%
Sodium 393.17mg 24%
Potassium 214.45mg 7%
Total Carbs 8.81g 4%
Sugars 0.89g 5%
Dietary Fiber 2.38g 14%
Protein 8.5g 25%
Vitamin C 5.3mg 13%
Vitamin A 0.1mg 5%
Iron 0.9mg 8%
Calcium 152.8mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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