Ricotta- and Walnut-Stuffed Artichokes

Ingredients

• ¼ cup parsley
• 18 tablespoons walnuts
• 1 16-ounce container whole-milk ricotta cheese
• ¹/₃ cup fresh lemon juice
• 6 large artichokes
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• + 5 more ingredients
• • ¾ cup water
  • 1 garlic clove
  • ½ cup extra-virgin olive oil
  • ½ cup dry white wine
  • ¼ teaspoon ground white pepper

Fill large bowl with cold water; add lemon juice. Cut off stem and top 2 inches from 1 artichoke. Using scissors, cut off pointy ends of outer artichoke leaves. Using melon baller, scoop out fuzzy choke from center of artichoke, forming opening. Place artichoke in lemon water. Repeat with remaini...

View full recipe at Epicurious