Print this RecipeOn a warm spring evening, there is nothing better than reaching into the refrigerator and finding the entire meal ready to go with no additional cooking. This recipe was featured in the April, 2005 issue of Bella Piazza Winery's Wine Club. At this time of the year, many markets feature fresh “first of the season” artichokes from Castroville on the California coast. Be sure to select the very freshest looking chokes.
Prepare the vinaigretted artichokes a day ahead and chill in the refrigerator so the flavors have had plenty of time to work together. Serve with your favorite cold pasta salad and a chilled bottle of our lovely California Shenandoah Valley Sauvignon Blanc or Bella Piazza's Shenandoah Valley Semillon. Warm Spring evenings just do not get any better than this.
2 cups chilled pasta salad of your choice
Steam the artichokes in a covered pot until tender (about ¾ of an hour). While the artichokes are steaming, puree all the rest of the ingredients in a blender until fully emulsified. (Note: if you use dried herbs, use 1 teaspoon of each instead of Set aside in a glass bowl just a bit larger than the diameter of the artichokes.
Remove the artichokes from the steamer. Drain any remaining water. While still warm, dip each artichoke (top down) in the vinaigrette bowl for about four minutes. Remove and set right side up on paper towels in a covered container. Refrigerate overnight.
Serve with the chilled pasta salad and a chilled bottle of our California Shenandoah Valley Sauvignon Blanc or Bella Piazza's Semillon. Serves four.
Order the featured wine: California Shenandoah Valley 2004 Sauvignon Blanc | Bella Piazza Semillon