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Suggest a better descriptionStart 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 Recipe by: CHEF DU JOURSHOW #DJ9446 - DAVID RUGGERIO
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Serving Size: 1 Serving (568g) | ||
Recipe Makes: 1 servings | ||
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Calories: 710 | ||
Calories from Fat: 121 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 896.7mg | 31 % | |
Potassium 1377.2mg | 36 % | |
Total Carbohydrate 138.2g | 41 % | |
Dietary Fiber 29.8g | 119 % | |
Sugars, other 108.4g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 710
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