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Ricotta- and Walnut-Stuffed Artichokes
- 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:View on Bon Appetit
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