Cacio e Pepe Stuffed Artichokes

This sophisticated take on classic stuffed artichokes brings the bold, nuanced flavors of cacio e pepe to life. A blend of Pecorino Romano, freshly ground black pepper and a touch of nutritional yeast creates a rich, savory filling with irresistible depth—paying tribute to tradition while embracing modern flair. While the artichokes will still shine without it, the nutritional yeast enhances the dish with an extra layer of cheesiness.

Don’t be deterred by the longer cook time—just 20 to 30 minutes of simple prep is all it takes before the artichokes gently braise to perfection in the oven, emerging tender, flavorful, and effortlessly elegant.

1 lemon

Kosher salt

4 artichokes

1 cup plain breadcrumbs

1 cup grated Pecorino Romano cheese

2 tablespoons nutritional yeast (optional)

3 teaspoons freshly-ground black pepper

6 tablespoons olive oil

½ cup white wine

Heat oven to 375°F.

Fill a large bowl with water and squeeze in the fresh lemon juice. Season with 1 tablespoon of Kosher salt and stir to dissolve. Cut off the stem of the artichokes to create a level base and remove any stray leaves. Cut 1 inch off the top of each artichoke then, using kitchen shears, snip off the sharp edges of the outer leaves. Plunge each trimmed artichoke in the lemon water.

Meanwhile, in a medium bowl, mix breadcrumbs, Pecorino Romano cheese, nutritional yeast (if using), 2 teaspoons of black pepper, and 2 tablespoons of olive oil. Season with 1 teaspoon of Kosher salt and mix until the texture is similar to wet sand, adding more olive oil if needed.

Remove artichokes from lemon water and pat dry. Carefully spread the leaves and spoon the breadcrumbs into the folds of each artichoke. Place artichokes in a 4.5 qt. Dutch Oven and add white wine. Add water until you are 1/3 of the way up the sides of the artichokes, about 2 cups. Drizzle remaining olive oil over the tops of the artichokes and season each with a pinch of Kosher salt.

Bring to a boil over medium high heat on the stove, then cover with the lid and transfer to the oven. Roast for 1 ½ hours until the leaves easily release from the artichokes.