Recipe by Nancy Johnson; Wine Commentary by Gary Twining.
Start the festivities with a delicious dip. This recipe is a starting point for all sorts of flavors. Add drained, canned green chilies, chopped roasted red pepper, a minced chipotle pepper with adobo sauce, chopped green onions, a splash of lemon juice, Worcestershire or Tabasco sauce. Use low-fat mayo and low-fat sour cream or Greek yogurt if desired.
1 jar (6.5 oz) marinated artichoke hearts, drained and chopped
3/4 cup mayonnaise
1/2 cup sour cream
1/4 grated Parmesan cheese
1 clove garlic, minced
Parmesan cheese, for garnish
Assorted crackers and crudités, for dipping
Preheat oven to 375 degrees.
In a medium bowl, mix artichoke hearts with mayonnaise, sour cream, Parmesan cheese and garlic. Transfer to 1-quart baking dish. Garnish with additional Parmesan cheese. Bake for 30 minutes. Serve with crackers and crudités.
Gary: Artichokes are naturally astringent, which makes most wine pairings seem insipid. Try some whites with bright, crisp acidity to counter this aspect of the dip. Sparkling wines, dry Riesling, Sauvignon Blanc, unoaked Chardonnay (especially from cool climates such as France’s Macon region), Pinot Gris/Grigio and Gavi would all make an impressive match with this course.