Stuffed Artichokes with Capers and Pecorino Cheese

Stuffed Artichokes with Capers and Pecorino Cheese
Photo by Coral von Zumwalt

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 4 large artichokes
  • 2 tablespoons capers
  • ¾ cup low-salt chicken broth
  • 2 garlic cloves
  • 2 teaspoons fresh thyme
  • ½ teaspoon fennel seeds
  • + 4 more ingredients
    • ¾ cup dry white wine
    • 1 cup onion
    • ½ cup finely grated Pecorino Romano cheese
    • 2 cups fresh breadcrumbs made from crustless French bread

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. Spoon 2 scant tabl...

View full recipe at Epicurious

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