Cacio e Pepe Stuffed Artichokes

Heat oven to 190°C / Gas Mark 5.

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 stems of the artichokes to create a level base and remove any stray leaves. Cut 2-3cm 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 salt and mix until the texture is similar to wet sand, adding more olive oil if needed.

Remove the artichokes from the lemon water and pat dry. Carefully spread the leaves and spoon the breadcrumbs into the folds of each artichoke. Place artichokes in a 24cm Le Creuset Signature Round Casserole and add white wine. Add water until you are 1/3 of the way up the sides of the artichokes, about 2 cups (470ml). Drizzle the remaining olive oil over the tops of the artichokes and season each with a pinch of 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.