Roquefort and Walnut Stuffed Baked Artichokes

Ingredients

• 4 large artichokes
• 1 cup white wine
• 1 lemon
• Salt
• 10.5 ounces/.44 pounds/300 grams roquefort cheese, at room temperature
• ¼ cup heavy cream
• 2 sprigs thyme, divided
• Pepper
• 2 tablespoons store-bought breadcrumbs
• 2 tablespoons chopped toasted walnuts
• 1 tablespoon parsley
• 2 tablespoons olive oil

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