Ricotta- and Walnut-Stuffed Artichokes

Name: Ricotta- and Walnut-Stuffed Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 larges artichokes; 118 milliliters dry white wine; 1 garlic clove, chopped; 0 teaspoons ground nutmeg; 0 teaspoons ground white pepper; 79 milliliters fresh lemon juice; 118 milliliters extra-virgin olive oil, divided; 59 milliliters coarsely chopped fresh Italian parsley; 1 teaspoon salt; 454 grams whole-milk ricotta cheese; 237 milliliters walnuts, toasted; 177 milliliters water

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.

Instructions

Fill large bowl with cold water; add lemon juice.

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Artichoke

Melon

Equipment you will use

Melon Baller

Kitchen Scissors

Place artichoke in lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil.

Ingredients you will need

Artichoke

Lemon

Water

Equipment you will use

Pot

Add artichokes and cook until artichoke hearts are tender when pierced with metal skewer, about 15 minutes.

Ingredients you will need

Artichoke Hearts

Artichoke

Equipment you will use

Metal Skewers

Drain. Cool to room temperature.

Coarsely chop walnuts in processor.

Ingredients you will need

Walnuts

Transfer 2 tablespoons chopped walnuts to small bowl and reserve.

Ingredients you will need

Walnut Pieces

Equipment you will use

Bowl

Add ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper, and nutmeg to walnuts in processor; process until well blended.

Ingredients you will need

Ricotta Cheese

White Pepper

Olive Oil

Walnuts

Garlic

Nutmeg

Salt

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.

Ingredients you will need

White Pepper

Artichoke

Parsley

Ricotta Cheese

Salt

Equipment you will use

Bowl

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.)

Ingredients you will need

Artichoke

Olive Oil

Equipment you will use

Baking Pan

Preheat oven to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Walnut Pieces

Artichoke

Stuffing