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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 Recipe by: CHEF DU JOURSHOW #DJ9446 - DAVID RUGGERIO
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|Serving Size: 1 Serving (568g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 121 (17%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 710
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