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1
Fill large bowl with cold water; add lemon juice.
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2
Cut off stem and top 2 inches from 1 artichoke.
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3
Using scissors, cut off pointy ends of outer artichoke leaves.
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4
Using melon baller, scoop out fuzzy choke from center of artichoke, forming opening.
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5
Place artichoke in lemon water.
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6
Repeat with remaining artichokes.
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7
Bring large pot of salted water to boil.
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8
Add artichokes and cook until artichoke hearts are tender when pierced with metal skewer, about 15 minutes.
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9
Drain.
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10
Cool to room temperature.
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11
Coarsely chop walnuts in processor.
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12
Transfer 2 tablespoons chopped walnuts to small bowl and reserve.
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13
Add ricotta cheese, 1/4 cup olive oil, garlic, salt, white pepper, and nutmeg to walnuts in processor; process until well blended.
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14
Transfer ricotta mixture to bowl.
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15
Stir in parsley.
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16
Season to taste with additional salt and white pepper.
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17
Using teaspoon and fingertips as aids, spoon ricotta mixture into center of each artichoke, then spoon some mixture between artichoke leaves.
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18
Pour remaining 1/4 cup olive oil into 13x9x2-inch glass or ceramic baking dish.
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19
Arrange stuffed artichokes in dish.
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20
(Can be prepared 6 hours ahead.
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21
Cover and refrigerate.)
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22
Preheat oven to 375F.
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23
Pour 3/4 cup water and wine into bottom of dish with artichokes.
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24
Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 40 minutes.
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25
Uncover and sprinkle reserved 2 tablespoons chopped walnuts over artichokes.
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26
Bake uncovered 10 minutes longer.
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27
Let stand 10 minutes and serve.
