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Stuffed Artichokes with Capers and Pecorino Cheese

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons extra-virgin olive oil, divided

  2. 1 cup chopped onion

  3. 2 garlic cloves, minced

  4. 2 teaspoons minced fresh thyme

  5. 1/2 teaspoon fennel seeds, coarsely ground

  6. 2 cups fresh breadcrumbs made from crustless French bread

  7. 1/2 cup finely grated Pecorino Romano cheese, divided

  8. 2 tablespoons chopped drained capers

  9. 4 large artichokes, trimmed, chokes removed

  10. 3/4 cup dry white wine

  11. 3/4 cup low-salt chicken broth

Instructions Jump to Ingredients ↑

  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.

  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.

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