Stuffed Artichokes With Capers And Pecorino Cheese

• 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

1. Preheat oven to 400u0b0F. Heat 3 tablespoons oil in medium skillet over medium heat. Add onion; saute 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.

extravirgin olive oil, onion, garlic, thyme, fennel seeds, fresh breadcrumbs, romano cheese, capers, artichokes, white wine, lowsalt chicken broth

Taken from www.epicurious.com/recipes/food/views/stuffed-artichokes-with-capers-and-pecorino-cheese-241864 (may not work)