On May 5, 9:09 am, "James Silverton"
wrote:
Hello All!

There was a discussion about artichokes with vinaigrettes but it
quickly diverged into a discussion of aperitifs derived from
artichokes. I can't think of a wine that would not be spoilt by
drinking it while eating artichokes dipped in melted butter,
flavored mayonnaises or vinaigrettes. Has anyone ever enjoyed a
wine with artichokes?

I tend to agree with Mark Lipton and avoid wine with artichokes. If
artichoke hearts or bottoms are used as a garnish, as in several old
fashioned French dishes, you can make the best of the situation by
eating the artichoke after a bite of the meat, then have another bite
of meat, have a sip of wine and continue the process. Bites of meat on
either side of a bite of artichoke tend to clear the palate.

Some people apparently will tolerate a not-too-fine wine with
artichokes. Hugh Johnson suggests an incisive dry white such as a New
Zealand Sauvignon Blanc, Cotes de Gascogne, or modern Greek with
artichoke viinaigrette. He also suggests a young Bordeaux or Cotes du
Rhone red. For artichoke with hollandaise he suggests a full-bodied
slightly crisp dry white such as Pouilly-Fuisse, Pfalz spatlese, or a
Carneros or Yarra Valley Chardonnay.