Stuffed Artichokes with Capers and Pecorino Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A flavorful light supper or first course. Ingredients:
5 tablespoons extra-virgin olive oil, divided |
1 cup chopped onion |
2 garlic cloves, minced |
2 teaspoons minced fresh thyme |
1/2 teaspoon fennel seeds, coarsely ground |
2 cups fresh breadcrumbs made from crustless french bread |
1/2 cup finely grated pecorino romano cheese, divided |
2 tablespoons chopped drained capers |
4 large artichokes, trimmed, chokes removed |
3/4 cup dry white wine |
3/4 cup low-salt chicken broth |
Directions:
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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