Artichoke with white wine, lemon & parmesan sauce

Artichokes are cousins to Sunflowers


Serves 2-4 as a side dish

1 large ripe artichoke

2.5 cups white wine - sauvignon blanc or white burgundy

2-3 lemons - halved and juiced

1/2 cups champagne vinegar 

3 cloves garlic

5-10 sprigs of thyme

2 Tbsp flour

3 Tbsp butter

salt to taste

pepper to taste

Inspired by our good friend, Chef Alec Graham of Foley Food & Wine Society, this is one of our favorite ways to use that artichoke ripening in your garden or that you couldn't resist picking up at the store.

artichoke, freshly harvested & posed in Avalow gardens

What we love about this recipe is that it tastes delicious without a lot of effort and there is very little waste while making this dish. The poaching liquid turns into your drizzle sauce and you will want to put it on everything once you've tried it. 

Step one: To start, heat up a pan with some olive oil and add minced garlic. While that is coming up to heat, prepare your artichoke (halve & remove spiky tips).

artichoke halved in kitchen

Step Two: Once you've softened your garlic and herbs, add the white wine, lemon juice (plus remaining squeezed lemon fruit), and champagne vinegar.

Step Three: Bring to a simmer then add the artichoke halves cut-side down.

artichoke halves poaching in white wine & lemon sauce

Step Four: After about 10 minutes, the artichoke should be done. Test by placing the tip of a knife into the stalk. If it slides in easily, you are ready for the char.

Step Five: Place the artichoke halves on the grill until charred, about 3-4 minutes on the high setting of your grill for each side. 

artichoke halves on the grill

The Sauce

Step One: While grilling, now is the time to start making your sauce. Keep the poaching liquid simmering and remove the pieces of lemon & herbs. Add butter, stir in until melted. Add salt, pepper & flour, whisk until smooth. 

Step Two: Once smooth, add parmesan to taste and any additional salt or pepper. Simmer until the sauce is reduced by at least 1/2, or the desired thickness is reached. Add more butter or flour to balance out the consistency.

Add grilled artichoke to a plate (on a bed of sauce if you're feelin' fancy) and tear into the artichoke heart & leaves, making sure you get plenty of sauce with each bite. Enjoy!