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Artichokes stuffed with Salami and cheese
2 DOLE Artichokes
Cut off stems and remove a few bottom leaves of artichokes. Slice off top third and discard. Trim leave tips, if desired.
1 tablespoon water
Place artichokes, stem-side up, in large microwave-safe bowl; add water. Cover bowl with plastic wrap, venting one edge for steam to escape. Microwave on HIGH 8 to 10 minutes or until just tender and outer leaf pulls out easily. Let stand, covered, until cool enough to handle.
Cut artichokes in half; discard inner, prickly, purple leaves and choke.
1/3 cup soft fresh bread crumbs1/3 cup shredded mozzarella cheese2 thin slices sopressata or salami, finely chopped3 tablespoons chicken broth2 tablespoons chopped fresh parsleySalt and ground pepper, to taste
Combine bread crumbs, cheese, salami, broth, parsley, salt and pepper, to taste.
Arrange cooked artichoke halves cut-side-up, in 8-inch square baking dish, sprayed with nonstick cooking spray. Spoon bread mixture equally into each half. Bake at 350ºF., 15 to 20 minutes or until filling is lightly browned.
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