I learnt this dish from my mother. She would make it with fresh artichokes when they were in season, otherwise she would use artichoke hearts already precooked. It’s a dish typical from the Ebro valley where artichokes are widely grown.Wine match Chalmers Vermentino 2011, Heathcote, Vic
This dish has that perfect Mediterranean feel and calls for white over red. Australian grape growers haven’t yet nailed Spanish white varieties so it’s a very easy decision to turn back to Italy and inspiration from the island of Sardinia. The earthy, yet delicate, artichoke flavours are fortified by pan-frying and some strong accompaniments — beautiful cured ham and egg. With some bold flavours and a hint of oiliness to it, this dish is crying out to do battle with a crisp, refreshing, light yet punchy Vermentino.
-Dan Coward