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3월, 2020

Pappardelle with artichokes

Coming Attractions

Heart of the matter: Most baby vegetables are just that: infant versions of their adult selves. Leave baby zucchini on the vine and you will soon have a baseball bat. Not so with “baby” artichokes. They aren’t really babies. They’re not even adolescents. They are full-grown veggies, ready to pare down, cook up and serve. They live at the base of each plant, where they don’t get much sun; the jumbo artichokes are the ones on top. So, while the babies never grow big and plump, they also never get tough. Connoisseurs seek out these tender green buds, especially in spring when California’s artichoke harvest spikes.

California isn’t just the nation’s top artichoke producer; the state grows just about all of the commercial crop, mostly on the cool Central Coast. Artichokes enjoy that refreshing breeze off the Pacific Ocean as much as winegrapes do. Workers pick and pack artichokes right in the field, so the chokes don’t get bruised in transport.

Whether babies or big guys, artichokes should feel firm, not squishy, and heavy for their size. The little ones (under 2 oz/55 g) are easy to prep because they don’t have a hairy choke. Toss them with pasta or make a spring vegetable stew with baby artichoke hearts, English peas, fava beans and prosciutto. With grilled lamb chops and a bottle of California Cabernet Sauvignon, you’re ready for guests.

cover crops

BE THE CHANGE

Winter cover cropping with grasses and legumes is only one of the many ways that California winegrowers are fostering a healthier planet. Cover crops minimize erosion, provide habitat for beneficial insects and help keep carbon in the soil—so-called carbon sequestration—by feeding earthworms and other essential soil microorganisms. Climate change is top-of-mind for vintners, who, like the state’s other farmers, have to contend with extended drought. By any measure, the wine industry is a leader in demonstrating how thoughtful, sustainable agriculture can be part of the solution. When you choose Certified California Sustainable wine, you are using your buying power to help the wine industry combat climate change.

The Pour

Which Wine?

It’s long past time to bust the myth that artichokes don’t go with wine. All you need is a bridge. Pasta, bread, rice, farro, couscous or polenta can be that connector, helping mute the effect of cynarin, the compound in artichokes that can affect the taste of wine (and water, too). A plain steamed artichoke may not be wine’s best friend, but prepare a stuffed artichoke, artichoke pasta or artichoke risotto and that’s prime time for wine. With this spring pasta dish, open a California Sauvignon Blanc, preferably from a Certified California Sustainable producer. Napa Valley and Lake County are among the areas where this variety excels.

Meet the Grapes: Explore more wine pairings

Wine Institute is an association of nearly 1,000 California wineries and affiliated businesses from the beautiful and diverse wine regions throughout the state. Wine Institute works to create an environment where the wine community can flourish and contribute in a positive fashion to our nation, state and local communities. For information please contact communications@wineinstitute.org.