This happened while I was sauteeing veal last night. I had garlic, veal, capers and artichokes in the pan, and immediately after I added a bit of white wine and lemon, the garlic turned bright blue-green! We ate it anyway and it tasted fine, so it couldn't have been harmful. (after cooking a while longer, the color started to fade a bit) I have never seen this happen in restaurants, and I am sure I have eaten dishes with the same ingredients. What went wrong?