Instructions: 1. Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree. Add Parmesan cheese, oregano and walnuts and pulse 5 or 6 times.

2. Remove from blender and stir in ricotta cheese. Add pepper to taste.

3. Serve with peppered crackers.

Variation: To reduce some of the dairy, substitute low-fat, silken tofu for ricotta.

Description:
"Dip for steamed artichoke leaves or spread for toast."

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