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Artichokes are best in simple preparations, with nothing to cover up their delicate flavor; here we steam them in water flavored with lemon and bay leaf. Serve the artichokes whole and peel off the leaves, using them as edible scoops to dip in the Green Garlic Aioli.
Beverage pairing: Kalmuck Grüner Veltliner, Austria. All this green—artichokes and green garlic—needs a wine that can handle it. Grüner Veltliner is such a wine, curiously able to reflect and respond to the challenging flavor of artichokes. Grassy, with hints of pepper and flowers, it will be a crisp partner to both the choke and the aioli.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...