Artichokes Two Ways

Our 2019 Kick Ranch Sauvignon Blanc is barrel-aged for about 2 months in neutral French oak and then we move it to stainless steel tanks for the remainder of the aging process. That short amount of time in the barrel is the reason why we paired this wine with the artichokes.

The Sauvignon Blanc is able to hold up to the creamy artichoke dishes and creates a beautiful pairing. The wine helps to cut through the olive oil and compliments the dish with its bright acidity.


  • 6 large globe artichokes
  • 1 cup of water
  • 1 cup of dry white wine
  • 2 cups of vegetable or chicken broth
  • ¾ cup of olive oil
  • 3 lemons
  • ½ cup of  carrots, chopped
  • ½ cup of  fennel, sliced
  • 1 cup of yellow onion, sliced
  • 1 tablespoon of minced shallot
  • 4 cloves of  minced garlic
  • 3 sprigs of  parsley
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 cup of mayonnaise

For the Artichoke Barigoule:

With the stem end toward you, remove the very small bottom leaves from 3 of the artichokes. Break off any larger leaves about ½ inch above their base so you are well above the meaty portion. Continue removing the leaves until the only leaves left are the tender yellow inner leaves. Cut off the top two-thirds of the artichoke to where the meaty heart begins.  Using a paring knife, cut away any tough dark green parts of the artichoke. All that should be left is the tender heart. Peel the stem and cut off the bottom end. Using a spoon, remove the fuzzy choke from the artichoke. Repeat until you have 3 clean artichoke hearts. In a medium pot, heat ¼ cup of olive oil over medium heat. Add the carrots, onion, fennel, shallot, and 2 cloves of garlic and saute for 4-5 minutes until they have begun to soften. Add the artichoke hearts and wine, juice of 1 lemon, broth, water, and remaining ½ cup olive oil.  Bring to a simmer. While the liquid is coming up to a simmer, using kitchen twine, tie the thyme, parsley, and bay leaf into a bundle. Add to the pot. Maintain a low simmer for roughly 15-20 minutes, checking frequently to avoid overcooking the artichokes. When the artichokes are tender and there is no resistance when poked with a paring knife. Artichokes can be stored in the liquid for up to a week.

For the Steamed Artichokes:

Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon. Add a steamer basket in a pot large enough to hold all 3 artichokes. Add water to just under the steamer basket.  Add the juice of 1 lemon and 1 tablespoon salt. Bring to a boil. When it reaches a boil, add artichokes, stem side up.  Cover and cook until tender, 25-30 minutes.

In a small mixing bowl, combine the garlic, zest, and juice of 1 lemon, mayonnaise, and 1 teaspoon salt.  Remove leaves from warm artichokes and dip in the aioli.

Bon Appétit!



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