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Ricotta- and Walnut-Stuffed Artichokes


Ricotta- and Walnut-Stuffed Artichokes Recipe

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
Directions:
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Rank

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