Custom warns wine lovers to give artichokes a wide berth, as they’re allegedly “wine killers.” To work past this barricade, however, consider that the Italians love artichokes and they love wine, and they often serve artichokes before the meal because of the belief that artichokes make whatever follows taste sweet. So start with a tart, crisp wine that’s tilted to the acidic side, and chances are an artichoke dish will actually lean it toward balance.
The second bottle came out of my case of Kleine Zalze, Alexa had said of it … a secret favourite of mine the Vineyard Selection Chenin Blanc 2006….It’s not on the list *smile* But I have a couple of bottles left in my store room. Full. Creamy. Oxidative Style. 8 months French oak. 10% botrytis. Aromatic and Brilliant. (I can try to get you one – only if you’re interested in the heavier, robust styles of Chenin. Not for the faint hearted).
With my main course being very rich, I wanted a light and refreshing starter. I decided to keep it very simple; a warm salad of artichoke, asparagus and prawns in a capsicum and citrus dressing; with Tandy’s easy mayonnaise for dipping.
While I was browsing the internet for inspiration on what to do with my artichokes, I came across this:
“These things are just plain annoying. After all the trouble you go to, you get about as much actual “food” out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead.”
You have it all wrong, Miss Piggy, combined they make a party on a plate.