Ricotta- and Walnut-Stuffed Artichokes Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

403

Calories

Comments Print recipe

Ingredients:

Serving

1/3 cup fresh lemon juice
6 large artichokes
1 cup plus 2 tbsp walnuts, toasted
1 16- oz container whole-milk ricotta cheese
1/2 cup extra-virgin olive oil, divided
1 garlic clove, chopped
1 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground nutmeg
1/4 cup coarsely chopped fresh italian parsley
3/4 cup water
1/2 cup dry white wine

Directions:

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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	403.44 Kcal (1689 kJ)
Calories from fat	280.3 Kcal
		% Daily Value*
Total Fat	31.14g	48%
Cholesterol	38.56mg	13%
Sodium	575.08mg	24%
Potassium	612.03mg	13%
Total Carbs	18.56g	6%
Sugars	1.96g	8%
Dietary Fiber	6.71g	27%
Protein	12.9g	26%
Vitamin C	24.1mg	40%
Iron	1.5mg	9%
Calcium	225.1mg	23%

Amount Per 100 g
Calories	137.82 Kcal (577 kJ)
Calories from fat	95.75 Kcal
		% Daily Value*
Total Fat	10.64g	48%
Cholesterol	13.17mg	13%
Sodium	196.45mg	24%
Potassium	209.08mg	13%
Total Carbs	6.34g	6%
Sugars	0.67g	8%
Dietary Fiber	2.29g	27%
Protein	4.41g	26%
Vitamin C	8.2mg	40%
Iron	0.5mg	9%
Calcium	76.9mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Artichokes Stuffed With Ricotta

Fresh lemon juice, Artichokes, Walnuts , plus and 10 more..
Lemon Chicken

Whole chicken breasts (about 2 lb), Vegetable oil, Egg and 25 more..
Escargots à la Bourguignonne

Garlic clove, Table salt, Unsalted butter, softened and 7 more..
Roasted Fennel With Chickpeas

Dry chickpeas, Cold water, Baking powder, Fennel bulbs and 7 more..
Mushroom Toast

Mushroom, sliced, Butter or 1/4 cup margarine and 8 more..
Creamed Onions With White Wine

Tiniest white pearl onion, peeled and trimmed and 8 more..
Chicken Cutlets

Boneless skinless chicken breast halves, Flour, Salt and 10 more..
Shrimp and Scallop Alfredo

Penne pasta, Extra virgin olive oil, Sea scallops and 8 more..
Pasta Shells With Zucchini & Spinach

Jumbo pasta shells, Freshly grated parmesan cheese and 18 more..
Rissois De Camarao - Portuguese Shrimp Turnovers

Pastry, Milk, Unsalted butter, Sea salt, All-purpose flour and 15 more..