As delicious as they are, artichokes have a compound that makes wine taste sweet. Tangy goat cheese brings both into balance. Serve the bruschetta with a Sauvignon Blanc that balances refreshing citrus acidity with some oak for richness. The recipe comes from chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyards & Winery in Sonoma, California. You can start with a fresh artichoke, as he does, or use frozen hearts if you're short on time.

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Credit: Erin Kunkel; Styling: Nissa Quanstrom

Recipe Summary test

hands-on:
1 hr
rest:
1 hr
total:
2 hrs
Yield:
Serves 6 (serving size: 2 toasts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off and discard artichoke stem and all but 1 1/2 in. from leafy top. Pull off leaves down to pale yellow ones. Cut off all green parts from outside. Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke. Cut artichoke into 1/4-in. dice.

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  • Cook fresh (or thawed frozen) artichoke, shallot, 1 tbsp. oil, and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally. Add minced garlic; cook until artichoke is tender, 5 minutes more. Let cool.

  • To artichoke mixture add 2 tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley, and olives. Stir; let relish sit at least 1 hour.

  • Preheat broiler with rack set close to heat. Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total. On 1 side, lightly rub toasts with garlic clove, brush with remaining 1 tbsp. oil, and sprinkle with salt and pepper.

  • Spread toasts with cheese, leaving a corner uncovered, and top with relish. Set a parsley leaf on each.

  • Make ahead: Topping, up to 1 day, chilled.

Nutrition Facts

232 calories; calories from fat 47%; protein 7.2g; fat 13g; saturated fat 3g; carbohydrates 23g; fiber 2.5g; sodium 398mg; cholesterol 5.2mg.
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