Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This dish is a sommelier’s nightmare: artichokes kill wine, making almost all wines taste bitter. If one must have wine, a white wine of very tart acidity and earthiness is the best choice: Chablis from France, young Pinot Grigio or Tocai from Friuli in Italy, and zesty young Sauvignon Blanc from California.