Stuffed Artichokes with Capers and Pecorino Cheese

Name: Stuffed Artichokes with Capers and Pecorino Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges artichokes, trimmed, chokes removed; 473 milliliters fresh breadcrumbs made from crustless French bread; 2 Tbsps chopped drained capers; 177 milliliters dry white wine; 1 teaspoons fennel seeds, coarsely ground; 2 teaspoons minced fresh thyme; 2 garlic cloves, minced; 177 milliliters low-salt chicken broth; 5 Tbsps extra-virgin olive oil, divided; 237 milliliters chopped onion; 118 milliliters finely grated Pecorino Romano cheese, divided

Stuffed Artichokes with Capers and Pecorino Cheese might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 11g of protein, 22g of fat, and a total of 366 calories. It is a good option if you're following a vegetarian diet. Head to the store and pick up pecorino romano cheese, breadcrumbs made from bread, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 400°F.

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Oven

Heat 3 tablespoons oil in medium skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion; sauté until soft, about 6 minutes.

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Onion

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.

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Salt And Pepper

Breadcrumbs

Stuffing

Capers

Cheese

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Bowl

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.

Ingredients you will need

Artichoke

Stuffing

Bread

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Glass Baking Pan

Drizzle with remaining 2 tablespoons oil; sprinkle with 1/4 cup cheese.

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Cheese

Cooking Oil

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.

Ingredients you will need

Artichoke

Broth