Artichokes Stuffed with Ricotta (Sardinia)

Appetizers

Ingredients

Tender young artichokes - 6

Juice of 1 lemon

Salt

Butter - 5 tbsps

Ricotta cheese - 1/2 pound

Egg, lightly beaten - 1

Grated pecorino or parmesan - 1/4 cup

Italian salami, diced - 1/4 pound

Soft breadcrumbs- 1-2 tbsps

Remove the hard outer leaves from the artichokes and scrape their stalks; cut each one in half lengthwise and soak in a bowl of water acidulated with the juice of 1 lemon until they are all prepared. Wash them carefully in the same water, then cook in a pan of boiling salted water for 10 minutes. Drain and arrange in a well buttered baking dish, cut sides uppermost.

Work the ricotta with a wooden spoon until soft, then mix thoroughly with the egg, grated cheese, salami and a pinch of salt to taste. When completely blended, put some of the mixture on each of the artichoke halves, piling it in a slightly rounded or domed shape. Sprinkle lightly with breadcrumbs, dot with the remaining butter and bake in a slow oven (325F) for about 20 minutes. Serve hot or cold.

Serves 6