Ricotta- and Walnut-Stuffed Artichokes
You can never have too many side dish recipes, so give Ricotta- and Walnut-Stuffed Artichokes a try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 31g of fat, and a total of 429 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. A mixture of artichokes, whole-milk ricotta cheese, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and vegetarian diet.
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 remaining artichokes. Bring large pot of salted water to boil.
Add artichokes and cook until artichoke hearts are tender when pierced with metal skewer, about 15 minutes.
Drain. Cool to room temperature.
Coarsely chop walnuts in processor.
Transfer 2 tablespoons chopped walnuts to small bowl and reserve.
Add ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper, and nutmeg to walnuts in processor; process until well blended.
Transfer ricotta mixture to bowl. Stir in parsley. Season to taste with additional salt and white pepper. Using teaspoon and fingertips as aids, spoon ricotta mixture into center of each artichoke, then spoon some mixture between artichoke leaves.
Pour remaining 1/4 cup olive oil into 13x9x2-inch glass or ceramic baking dish. Arrange stuffed artichokes in dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Pour 3/4 cup water and wine into bottom of dish with artichokes. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 40 minutes. Uncover and sprinkle reserved 2 tablespoons chopped walnuts over artichokes.
Bake uncovered 10 minutes longer.
Let stand 10 minutes and serve.