Recipes
Encore Artichokes with J. Lohr Arroyo Vista Chardonnay
Artichokes can be hard to pair to – unless the wine is a classic cool-climate Chardonnay like J. Lohr Arroyo Vista.
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:
- Combine all ingredients except the artichokes in a large pot and bring to a boil.
- Once boiling, add artichokes and cook for approximately 25 minutes (to ensure that artichokes are cooked thoroughly — leaves should easily pull out).
- Cool completely, cut the artichokes in half and remove the choke.
- Place artichokes in a shallow dish and cover with the marinade for 4-6 hours.
- When ready to grill, remove the artichokes from marinade and shake off any excess before grilling.
- Sear short ribs for 3 minutes per side in a hot pan.
- 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:
- Combine all ingredients and mix thoroughly.
Chipotle Aioli
Ingredients:
- 1 cup prepared mayonnaise
- 1 Tbsp. lime juice
- 1 Tbsp. chipotle pepper, puréed
Instructions:
- Combine all ingredients and purée till smooth. Season with salt and pepper.
To Serve
- Cut 4 lemons in half, brush with olive oil, and sear on a hot grill.
- Place the artichokes on the grill, allowing them to char slightly.
- Once heated through, cut the artichoke halves in half again and serve with the chipotle aioli and charred lemon halves.
- Enjoy with a glass of J. Lohr Arroyo Vista Chardonnay
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.
