Ricotta- and Walnut-Stuffed Artichokes

Name: Ricotta- and Walnut-Stuffed Artichokes
Yield: 6 Servings
Ingredients: 1/3 cup fresh lemon juice; 6 large artichokes; 1 cup plus 2 tablespoons walnuts, toasted; 1 16-ounce container whole-milk ricotta cheese; 1/2 cup extra-virgin olive oil, divided; 1 garlic clove, chopped; 1 teaspoon salt; 1/4 teaspoon ground white pepper; 1/4 teaspoon ground nutmeg; 1/4 cup coarsely chopped fresh Italian parsley; 1/4 cup water; 1/2 cup dry white wine

By Susan SimonPhotography by Pornchai Mittongtare

March 31, 2004

Image may contain Plant Food Produce Vegetable and Artichoke

Recipe notes