Artichokes with Roasted Garlic-Wine Dip
The ritual of eating whole artichokes―tear off a leaf, eat the tender flesh, and repeat―is as much a part of the experience
as the flavor. The creamy texture and sweet savoriness of roasted garlic in the dipping sauce serve to enhance everything
to heavenly levels. If you plan to serve the remaining wine with this first course, choose a crisp, acidic pinot grigio or
sauvignon blanc, which pair well with artichokes. Otherwise, any dry white will work for the sauce.
View Recipe: Artichokes with Roasted Garlic-Wine Dip