An Easy Summer Picnic
As summertime reaches its zenith in the Pacific Northwest we take our culinary projects to the backyard. This recipe features our 2018 Indigene with grilled artichokes. We like to serve them alongside assorted Spanish appetizers like tinned sardines or tuna, wedges of Manchego, olives, Marcona almonds, and grapes for a hearty impromptu picnic.
Our 2018 Trouvère Indigene is dry and crisp with enough acidity to hold up to artichoke’s notoriously tricky flavor profile—if you’re feeling really adventurous you can also try them with our 2018 Mia Mousseux Blanc de Blancs.
2-4 large globe artichokes
1/4 cup extra virgin olive oil
kosher salt and pepper to taste
parsley leaves for garnish
1/2. stick butter, melted for dipping
Preheat your charcoal or gas grill. Trim the tops from the artichokes and the tips of the stems. Set aside.
Bring a large pot of water to boil.
Drop the artichokes into the pot and boil for around 10-15 minutes. They are done when the leaves pull off easily.
Carefully remove the artichokes with a pair of tongs and set them on a plate to drain. Pat them with paper towels to remove excess moisture.
Cut them in half, remove the fuzzy choke, then brush them with olive oil.
Grill them for around 10 minutes, flipping them once.
Sprinkle with salt and freshly ground pepper, garnish with parsley and lemon wedges, Serve the melted butter in a ramekin, and enjoy!