Stuffed Artichokes with Capers and Pecorino Cheese
Tender artichokes stuffed with a savory mixture of breadcrumbs, Pecorino Romano cheese, capers, and aromatic herbs, then baked in white wine and broth until perfectly tender. A classic Italian-inspired dish that makes an impressive appetizer or side dish.
Ingredients
- •5 tablespoons extra-virgin olive oil, divided
- •1 cup chopped onion
- •2 cloves garlic cloves, minced
- •2 teaspoons minced fresh thyme
- •½ teaspoon fennel seeds, coarsely ground
- •2 cups fresh breadcrumbs made from crustless French bread
- •½ cup finely grated Pecorino Romano cheese, divided
- •2 tablespoons chopped drained capers
- •4 large large artichokes, trimmed, chokes removed
- •¾ cup dry white wine
- •¾ cup low-salt chicken broth
Cooking Instructions
- 1.
Preheat oven to 400°F. Heat 3 tablespoons oil in medium skillet over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 3 ingredients; stir 2 minutes. Transfer to bowl; cool. Stir in breadcrumbs, 1/4 cup cheese, and capers. Season stuffing with salt and pepper.
15 min
- 2.
Spoon 2 scant tablespoons bread stuffing into center of each prepared artichoke. Starting with bottom leaves of artichokes, gently pull each leaf outward from center and spoon in 1/2 to 1 teaspoon stuffing. Arrange artichokes in 13x9x2- inch glass baking dish. Drizzle with remaining 2 tablespoons oil; sprinkle with 1/4 cup cheese. Pour wine and broth into dish. Cover tightly with foil; bake until artichokes are tender when base is pierced with small sharp knife, about 1 hour. Spoon some cooking liquid over artichokes to moisten and serve.
60 min
