Artichokes Stuffed with Ricotta and Salami Recipe

Name: Artichokes Stuffed with Ricotta and Salami
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Grease a shallow baking dish with butter.
2
Slice the artichokes in half, lengthwise (including the stem).
3
Remove the choke.
4
Place the artichoke halves, heart side up, in the prepared pan.
5
Season with salt and pepper.
6
In a mixing bowl, combine the ricotta, egg, pecorino, salami and parsley.
7
Mix well.
8
Season with salt and pepper.
9
Fill the cavity of each artichoke with the cheese mixture.
10
In a small bowl, combine 1 tablespoon of the oil and bread crumbs.
11
Mix well.
12
Season with salt and pepper.
13
Sprinkle the bread crumbs over the cheese mixture, pressing the crumbs firmly into the cheese.
14
Drizzle the artichokes with the melted butter.
15
Place in the oven on the top rack and bake until golden, about 15 to 20 minutes.
16
Remove from the oven and serve hot.
17
Garnish with parsley.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, 4 medium whole artichokes, cooked until tender and cooled, 1/2 pound fresh Ricotta cheese, 1 egg, and more.

Yes, Artichokes Stuffed with Ricotta and Salami falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichokes Stuffed with Ricotta and Salami

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions