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Stuffed Artichokes with Capers and Pecorino Cheese

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Stuffed Artichokes with Capers and Pecorino Cheese

Stuffed Artichokes with Capers and Pecorino Cheese

amanda

Equipment

  • - Artisan Chef Knife

  • - Cutting Board

  • - Mandoline Slicer (optional)

  • - Kitchen Scissors

  • - Artichoke Heatproof Gloves

  • - Colander

  • - Mortar & Pestle (optional)

  • - Measuring Cups and Spoons

  • - Digital Kitchen Scale (optional)

  • - Saucepan with Lid

  • - Baking Tray (if applicable to the recipe)

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

Instructions

1

Instruction 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

Instruction 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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