Instructions: 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

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