RICOTTA- AND WALNUT-STUFFED ARTICHOKES
Categories Food Processor Cheese Nut Vegetable Side Bake Vegetarian Ricotta Walnut Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 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.
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Mary Pritchett
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Okoye Chiamaka
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Alisha Kennison
[email protected]I followed the recipe exactly, but my artichokes didn't turn out as good as the ones in the picture. I'm not sure what I did wrong.
hassan nino
[email protected]I'm not sure what went wrong, but my artichokes turned out really bitter. I think I may have overcooked them.
Rosa Ayala
[email protected]This recipe was a disaster! The artichokes were tough and the filling was bland. I won't be making this again.
Success Stability
[email protected]Overall, I thought this recipe was pretty good. The artichokes were cooked well, and the filling was tasty. However, I think it could be improved with a few tweaks.
Adrianna Cumana
[email protected]These artichokes were a bit too oily for my liking. I think I'll try roasting them instead of frying them next time.
Ghandre Francis
[email protected]The ricotta and walnut filling was a little bland for my taste. I think I'll try adding some herbs or spices next time.
Nerville 1980 Johnson
[email protected]These artichokes were so easy to make and so delicious! I'll definitely be making them again.
Precious Pretty
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The artichokes are always cooked perfectly, and the filling is delicious.
Jakaria Rknj
[email protected]These stuffed artichokes were a hit at my dinner party! The ricotta and walnut filling was creamy and flavorful, and the artichokes were cooked to perfection. I will definitely be making this recipe again.