Stuffed Artichokes with Capers and Pecorino Cheese

Ingredients for Stuffed Artichokes with Capers and Pecorino Cheese

• 5 tablespoons extra-virgin olive oil, divided

• 240ml chopped onion

• 2 garlic cloves, minced

• 2 cucchiaini di timo fresco tritato

• 1/2 teaspoons fennel seeds, coarsely ground

• 220g fresh breadcrumbs made from crustless French bread

• 60g finely grated Pecorino Romano cheese, divided

• 2 tablespoons chopped drained capers

• 4 large artichokes, trimmed, chokes removed

• 180ml di vino bianco secco

• 180ml low-salt chicken broth

Preheat oven to 204°C. 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, 30g cheese, and capers. Season stuffing with salt and pepper.

Spoon 2 scant tablespoons bread stuffing into centre of each prepared artichoke. Starting with bottom leaves of artichokes, gently pull each leaf outward from centre 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 60ml 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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