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                                                                  This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 6 large artichoke
                                                                  • Yes No 1 cup walnut
                                                                  • Yes No 1 16 oz whole milk ricotta cheese
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 tsp white pepper
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • 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.)
                                                                  • Preheat oven to 375°F. 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.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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