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If you’re not familiar with artichokes, let me introduce you to this fabulous vegetable through this exquisite recipe for artichokes in white wine garlic sauce. Fancy words aside, this recipe is extremely simple yet extremely tasty. It is a tribute to Mediterranean summer, Italian taste, and the seaside. Believe me, once you try it, there’s no way you can forget it.
The Story of Artichokes
Artichokes, with their unique shape and layered petals, have been a culinary favorite for centuries. Originating from the Mediterranean region, these thistle-like vegetables were highly prized by ancient Greeks and Romans, not just for their delightful taste but also for their supposed medicinal benefits. Legends say that the Greek god Zeus turned his object of affection into an artichoke after being rejected. Maybe that’s one of the reasons why artichokes are known as aphrodisiacs. Women in the 16th century were forbidden to eat artichokes for that exact reason. Even nowadays many people believe that artichokes may increase your libido – even science says so. Artichokes are rich in antioxidants and help increase the hormone oxytocin, the hormone of love. Now if this is not a good reason to eat artichokes, maybe the recipe below will be an even better one.
Beyond myths, historical records show that ancient civilizations used artichokes as a digestive aid and even as a skin and hair remedy.
As trade routes expanded, so did the artichoke’s reach. By the Middle Ages, it had found its way to various parts of Europe, with each region adding its unique twist to artichoke dishes. The Renaissance period saw an increased appreciation for this vegetable, with many royal courts considering it a delicacy. Eventually, artichokes reached the New World, where they found a new set of admirers. Their rich history is a testament to their enduring appeal, and their journey from ancient fields to modern plates is nothing short of fascinating.
The Undying Love for Artichokes
I must admit I found my love for artichokes only this summer. Artichokes were not something new for me, of course. I would usually get them on a pizza, especially in classic restaurants without many vegan options. A pizza without cheese, but topped with various vegetables, including artichokes, would be my go-to dish. Other than that, I wouldn’t eat artichokes too often.
Until I participated in a culinary challenge. A couple of food-blogging peers got together and we divided ourselves into two groups, 3 people in each. We competed against each other. Each group had to create a three-course menu with a special theme: tastes of the sea. The other group took that quite literally and veganized some classic fish dishes and created a dessert that reminded them of the seaside.
We took a different approach. We wanted to use ingredients that grow at the seaside. Slovenian coastline is short but mighty if I can say that. Adding in a few ideas from the neighboring Croatia, we created the menu I would indulge in any time:
- appetizer: artichokes in white wine garlic sauce
- main dish: spaghetti with tomato, red wine, and black olives sauce, topped with vegan feta
- dessert: pavlova filled with blackberry cream and red wine jam, topped with fresh figs
I bet you wouldn’t say no to that dinner, now, would you?
Artichokes in white wine sauce weren’t supposed to be artichokes
There’s a twist in the story, though. The artichokes in the appetizer weren’t supposed to be artichokes. They were supposed to be king oyster mushrooms. As I was shopping for the ingredients, I got to the store and they didn’t have those mushrooms. I went to another store and they didn’t have them there either. I was running out of options. Honestly, I was panicking. The idea was bombastic: cutting stems into rings, then carving lines into them, baking them, and then cooking in the garlic sauce – you know, scallops but vegan. But I couldn’t get the right mushrooms and other mushrooms don’t have the right stems for this type of dish.
Walking around the shop, feeling stupid and lost, I got an idea. How about using artichokes for this dish? They grow at the seaside, they are delicious and they have a great texture.
No need to think about it twice. I got artichokes and the rest is history. Now I actually believe that the dish turned out even better with artichokes. In my region, you can’t really get fresh artichokes. But I could get them marinated in vinegar and oil. I took the pre-cooked, marinated ones and they turned out amazing. I’ve made them a couple of times since and I must admit I love artichokes a whole lot more than ever before.
To top off the story with another one, I met this guy during the summer. Nice guy, nothing special, but he had a special tattoo. A tattoo of an artichoke, to be exact. The tattoo was so cool I can’t stop thinking about it. Funny, it came just in time I started loving artichokes. And, I mean, how many people do you know who have a tattoo of an artichoke?
The Magic of White Wine Garlic Sauce
There’s something undeniably magical about the combination of artichokes with white wine garlic sauce. The sauce I was making is traditional at the Croatian seaside, but they usually cook mussels or shrimp in it. Of course, I didn’t want to prepare either so I needed a different main ingredient. The sauce is called ‘buzara’ and can be cooked red or white. The red one is prepared with tomato sauce and red wine, and white is with white wine and garlic. In my opinion, the white sauce looks more elegant and better for the 3-course menu.
I don’t know what a dish made from fresh artichokes tastes like. It’s my new culinary dream. I do know what the pre-cooked and marinated ones taste like; good. But when paired with white wine garlic sauce, they transform into a culinary masterpiece. The aromatic garlic, with its pungent and spicy notes, and the white wine, with its acidity and fruity undertones, add depth and complexity to the dish. A generous dash of black pepper, a generous dash of fresh parsley and you’re up for a seriously delicious treat.
But why does this combination work so well? It’s all about balance. The richness of the artichoke is cut through by the acidity of the wine, while the garlic adds a depth of flavor that elevates the entire dish. It’s a harmony of flavors, each note perfectly in tune with the next. For me, this dish is not just about the taste; it’s about the experience. It’s a reminder of the beauty of simple ingredients, and of the magic that happens when they come together.
What to serve with it?
The artichokes in white wine garlic sauce can be almost overwhelmingly tasty on their own, so I like to serve something with them. That something is usually soft homemade sourdough bread that soaks up the sauce very nicely. I might serve focaccia with it if I feel like making one. If I pretended for a second I didn’t care about the quality of bread, I might say that any kind of fluffy, soft bread would do. But I do care about the quality of bread a lot, so I will not recommend that. Get some good bread, possibly homemade, possibly sourdough, and enjoy these artichokes with everything you have.
Why do I love artichokes in white wine garlic sauce?
I believe you understand how much I love artichokes by now. If not, check out the next paragraph to get an even better insight. Paired with white wine garlic sauce artichokes reach a new level of divine taste. Here’s why:
-> the sauce is full of taste because of the garlic and the acidity of the marinade and wine
-> the artichokes have a specific texture that slightly reminds of meat or seafood
-> after having these delightful artichokes you’ll crave more delicious food – they are a perfect appetizer!
Beyond the Dish: The Versatility of Artichokes
Artichokes are not just limited to this delightful dish. Their versatility makes them a favorite in many cuisines. From the creamy artichoke dip popular in American gatherings to the stuffed artichokes of Mediterranean feasts, this vegetable has proven its adaptability. Its ability to absorb flavors makes it a perfect canvas for various culinary experiments. Whether grilled, steamed, roasted, or sautéed, artichokes never fail to impress.
If we look beyond the culinary aspects and see artichoke as it is in all its natural glory we might find one of the most intriguing vegetables. As a food photographer, I am always stoked by textures, colors, natural properties of food and props … And I cannot hide my love for artichokes as photography objects. The leaves fit together perfectly, opening up just a bit and inviting us to listen to their story. With the color of green melting into purple and the tender inside guarded by firm outer leaves, artichokes truly offer a variety of possibilities for photographers. I cannot wait to get my hands on fresh artichokes.
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Exploring Similar Delights from Little Kitchen Vibes
If the rich flavors of artichokes in white wine garlic sauce have captivated you, then you’re in for more delightful culinary experiences! My blog offers a selection of savory recipes that are sure to tantalize your taste buds:
Vegan Spring Rolls with Fruit: While traditionally a mix of vegetables and sometimes meat, this vegan version with fruit offers a refreshing twist. These spring rolls are light, fresh, and perfect for a summer appetizer or snack. Read more
Simple Vegan Tacos: Tacos are a versatile dish, and this vegan version is no exception. Filled with fresh vegetables and marinated tofu, these tacos are a testament to the fact that simple ingredients can create a flavor explosion. They’re a must-try for anyone who loves a good taco night! Try them yourself
Vegan Caesar Salad with Yogurt Dressing: Salads are a staple in many diets, and this vegan Caesar salad is a delightful twist on the classic. The creamy vegan yogurt dressing adds a tangy kick, perfectly complementing the crisp greens. It’s a dish that’s both hearty and refreshing, making it perfect for any meal. Check it out
Are you recreating any of my recipes? Don’t forget to take a photo and tag me on Instagram @littlekitchenvibes
Artichokes in White Wine Garlic Sauce
Ingredients
- 10 cloves garlic
- 25 ml olive oil
- small bunch of parsley
- 170 g pickled artichokes in vinegar and oil marinade
- 200 ml white wine yellow muscat
- 100 ml water
- pinch salt
- generous pinch black pepper freshly ground
Instructions
- Chop garlic finely. Do the same with parsley. Strain artichokes. If needed you can cut some larger pieces of artichokes into smaller pieces.
- Warm up olive oil in a pan. When the oil is hot, add garlic and sautée for 2-3 minutes. Then add parsley and artichokes. Sautée for another 3-5 minutes.
- Pour the wine and water into the pan, add salt and pepper, and let it simmer until the sauce thickens a bit. This should take about 5 minutes.
- This is it for this recipe. Serve it hot or cold (I prefer it hot) with some good bread and a glass of wine or kombucha.
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