The rules and general principles for proper pairing never apply to single ingredient of a particular dish, but rather on the totality of ingredients and the cooking method used.
Despite its reputation of a “wine enemy”, pairing one of the most appreciated Italian vegetables the artichoke can lend itself to different considerations based on how it is prepared.
Here are some general guidelines on pairing wines with artichokes:
– Carciofi alla Giudia (fried) a medium body wine like Greco di Tufo of Campania, or a sparkling Franciacorta Saten metodo classic, or a slightly tannic red like Nero d’Avola of Sicily or a Trentino Teroldego Rotaliano;
– Raw Artichoke salad with olive oil, salt and parsley is difficult to pair as the vegetable gives a full harsh flavor.
– Artichokes under oil a white smoother style slightly aromatic wine like Fiano di Avellino, Verdicchio dei Castelli di Jesi or a Gavi;
– Pasta with an artichoke based sauce: a medium body white like Friuli Isonzo Pinot Bianco or a light slightly tannic red like Grignolino d’Asti or Bardolino;
– Stuffed Artichokes (with tuna and eggs) needs a smooth medium body red like a Montepulciano d’Abruzzo;
– Artichoke frittata a balanced medium body white like Collio Pinot Grigio
– Fried artichokes pair well with Franciacorta Satén metodo classico or a sparkling red like Lambrusco Grasparossa di Castelvetro, Barbera del Monferrato or Colli Piacentini Bonarda.
Avoid pairing very tannic wines, barrel aged whites and structured bold reds with any artichoke based dish.