Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Lifestyles Series, “Food & Wine Pairing”, by Joyce Goldstein (Time-Life Books, 1999).
Artichokes have the reputation of being difficult to pair with wine. Sometimes they make red wines taste bitter and whites seem oddly sweet. There are, however, two ways to work with them: overpower them with a tannic, herbal red or, better yet, choose a crisp, very dry Sauvignon Blanc. Dependable: grassy and herbal Sauvignon Blanc. Daring: leafy Cabernet Franc.