Name: Ricotta- and Walnut-Stuffed Artichokes
Yield: Makes 6 servings
Ingredients: 1/3 cup fresh lemon juice; 6 large artichokes; 1 cup plus 2 tablespoons walnuts, toasted; 1 16-ounce container whole-milk ricotta cheese; 1/2 cup extra-virgin olive oil, divided; 1 garlic clove, chopped; 1 teaspoon salt; 1/4 teaspoon ground white pepper; 1/4 teaspoon ground nutmeg; 1/4 cup coarsely chopped fresh Italian parsley; 3/4 cup water; 1/2 cup dry white wine

Image may contain Plant Food Produce Vegetable and Artichoke

photo by PORNCHAI MITTONGTARE

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.

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