Stuffed Small Artichokes

INGREDIENTS

15 artichokes in water (from cans), drained and dry

½ pound ricotta cheese

3 tablespoons parsley, chopped

3 tablespoons parmesan cheese, grated

½ teaspoon nutmeg, grated

Salt and pepper, to taste

1 tablespoon chives, snipped

1 cup Italian breadcrumbs (add more as needed)

2 eggs 

Oil for frying

1 jar Salvaggio’s marinara sauce

DIRECTIONS

Open artichokes up (make sure they are dry). Mix ricotta cheese, parsley, parmesan cheese, nutmeg, salt and pepper and chives. Spoon mixture in the middle.

In a separate bowl, beat eggs. Dip each artichoke into egg mixture, followed by breadcrumbs.

Heat oil in fryer and fry artichokes. Drain onto paper towels. Spoon Salvaggio’s marinara sauce on top. Serve.