Encore Artichokes with J. Lohr Arroyo Vista Chardonnay

Recipe courtesy of Chef Kim Canteenwalla.

Serves: 4

Artichokes

Ingredients:

• 4 large artichokes, cleaned with leaves trimmed
• 1 gallon of water
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1/4 cup J. Lohr Arroyo Vista Chardonnay
• 1/2 oz. peppercorns
• 1 bay leaf
• 3 Tbsp. salt

Instructions:

1. Combine all ingredients except the artichokes in a large pot and bring to a boil.
   
2. Once boiling, add artichokes and cook for approximately 25 minutes (to ensure that artichokes are cooked thoroughly — leaves should easily pull out).
   
3. Cool completely, cut the artichokes in half and remove the choke.
   
4. Place artichokes in a shallow dish and cover with the marinade for 4-6 hours.
5. When ready to grill, remove the artichokes from marinade and shake off any excess before grilling.
6. Sear short ribs for 3 minutes per side in a hot pan.
   
7. Remove from heat.

Marinade

Ingredients:

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup J. Lohr Arroyo Vista Chardonnay
• 1 tsp. chili flakes
• 1 tsp. fresh thyme, chopped
• 1 Tbsp. fresh parsley, chopped
• 1 tsp. fresh rosemary, chopped
• 1/2 lemon, cut into eighths
• 2 tsp. garlic, chopped
• 2 tsp. shallots, chopped

Instructions:

1. Combine all ingredients and mix thoroughly.

Chipotle Aioli

Ingredients:

• 1 cup prepared mayonnaise
  
• 1 Tbsp. lime juice
• 1 Tbsp. chipotle pepper, puréed

Instructions:

1. Combine all ingredients and purée till smooth. Season with salt and pepper.

To Serve

1. Cut 4 lemons in half, brush with olive oil, and sear on a hot grill.
   
2. Place the artichokes on the grill, allowing them to char slightly.
   
3. Once heated through, cut the artichoke halves in half again and serve with the chipotle aioli and charred lemon halves.
   
4. Enjoy with a glass of J. Lohr Arroyo Vista Chardonnay

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.