Stuffed Artichokes with Capers and Pecorino Cheese

Name: Stuffed Artichokes with Capers and Pecorino Cheese
Yield: 4 Servings
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

By Molly StevensPhotography by Coral von Zumwalt

March 31, 2008

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Recipe notes