On May 6, 8:44�am, "James Silverton"
wrote:
�Mike �wrote �on Tue, 06 May 2008 13:13:01 +0200:





Mike Tommasi wrote:
santiago wrote:
Mike Tommasi wrote in
:
A good fino goes quite well with artichokes. Amontillado,
also. But if butter is involved.... I would go with water.

I would use olive oil of course, and yes fino goes with
everything...
Also depends on what kind of artichokes.
Some people like the large ones, boiled and served with a
vinaigrette - in this case these rather tasteless fibrous and
harshly tannic artichokes are dominated by the sauce, and this
will determine the wine match, if any. Most French people
PREFER these giant things, I have no idea why anyone would eat
this, might as well serve cardboard in vinaigrette.

I'd make an exception too for small artichokes cooked as you
mention but I rather like the large artichokes even if only the
ends of the "leaves" and the heart are edible. A dipping sauce
is necessary I think but to each their own!

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
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I prefer the small artichokes, but years ago sometimes did an
appetizer using the inner leaves of the large ones as a "spoon" ,
topping with creme fraiche (or homemade mayo) and salmon roe,.Easy and
pretty popular.