Kevin West’s Simi Sauvignon Blanc Artichokes

These little flavor bombs are a cinch to make at home, and with globe artichokes on sale at Oliver’s, now’s the perfect time to get creative and cook it up!

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 10-15 minutes

Ingredients

  • 8 Globe Artichokes
  • 2 Lemons, halved
  • Large bowl of water
  • 3 c. Simi Sonoma County Sauvignon Blanc
  • 1/2 tsp. Sea Salt
  • 1 tsp. Dried Oregano
  • 1/8 tsp. Dried Thyme
  • 1 Bay Leaf, torn in half
  • 1 tsp. Black Pepper
  • 1/8 tsp. Red Pepper Flakes
  • 2 (2 in.) strips Lemon Zest
  • 2 Garlic Cloves, lightly crushed
  • 4 fresh Thyme Sprigs
  • 2 fresh Parsley Sprigs
  • 2 fresh Rosemary Sprigs
  • 4 tbsp. Extra Virgin Olive Oil

Instructions

  1. Squeeze 3 lemon halves into water and mix; reserve the 4th lemon half. Trim artichokes and place into lemon bath to prevent browning. When all artichokes are trimmed, place in a small pot and add white wine, dried oregano, dried thyme, reserved lemon, bay leaf, salt, and black pepper. Cover and bring to a boil; reduce heat to simmer and cook until artichokes are tender, about 10 minutes.

  2. Remove artichokes from the pan using a slotted spoon and slice into quarters. Divide the remaining ingredients between to pint sized, resealable jars and pack with cooled artichoke pieces. Ladle in cooking liquid, leaving about 1/2 inch of space at the top of each jar. Seal and store in the fridge for up to one month.

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