Ricotta- and Walnut-Stuffed Artichokes

Ingredients

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

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