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Epicurious
Bon Appétit

Ricotta- and Walnut-Stuffed Artichokes

3.8

(5)

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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