Ricotta- and Walnut-Stuffed Artichokes

Ingredients

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