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Stuffed Artichokes with Capers and Pecorino Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These stuffed artichokes with capers and pecorino cheese make a sophisticated vegetarian starter or a light main course. The earthy flavour of the artichoke is perfectly complemented by a savoury, textured filling of fresh breadcrumbs, aromatic fennel seeds and fragrant thyme. Slow-roasting them in a pool of white wine and stock ensures the hearts become tender and succulent, while the salty punch of the capers and sheep's cheese provides a wonderful seasoning.

Preparing fresh artichokes might seem intricate, but the results are incredibly rewarding for any home cook. This dish is ideal for sharing with friends as part of a Mediterranean-style feast, perhaps alongside some crusty bread to soak up the flavourful cooking juices. Naturally high in fibre, this heart-healthy vegetable provides a nutritious yet indulgent-tasting addition to your recipe repertoire.

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Ingredients for Stuffed Artichokes with Capers and Pecorino Cheese

  • 80ml extra-virgin olive oil, divided

  • 240ml chopped onion

  • 2 garlic cloves, minced

  • 2 teaspoons minced fresh thyme

  • 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 dry white wine

  • 180ml low-salt chicken broth

How to make Stuffed Artichokes with Capers and Pecorino Cheese

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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