Bring chicken broth with water and rice to a boil. Reduce heat and cover. Simmer for about 20 minutes until liquid is absorbed and rice is tender. Remove from heat and set aside covered for 5 minutes. Uncover and fluff with a fork.

Meanwhile, while the rice is cooking, melt butter in a large skillet. Add the onion and cook about 3-4 minutes until tender. Add minced garlic and cook for another minute until fragrant. Remove from heat.

Add chopped artichoke hearts, salt, pepper, milk, Ricotta, 1 1/2 cups Italian Blend cheese,Parmesan and nutmeg. Mix well. Fold in the beaten eggs and transfer to a greased 2-quart baking dish. Top with remaining 1/2 cup Italian Blend cheese. Bake in a 350ºF oven for 30-35 minutes until bubbly and cheese is lightly brown.

Enjoy!