Recipe: Pavi Micheli's Baby Artichokes

PAVI MICHELI'S BABY ARTICHOKES

"Artichokes often get a bad rap as a vegetable that doesn't marry well with wine. This simple recipe proves that belief untrue. Pavi Micheli and her husband, Rob Lawson (he's the wine maker for the Napa Wine Company), make an exceptional Pinot Grigio, called Pavi, that we drank one evening when her mother prepared these artichokes. The combination of the salt on the artichokes and the fruity essence of the wine was a hit."

1 lemon, halved
2 pounds baby artichokes (about 10 to the pound)
3 tablespoons extra-virgin olive oil
2 teaspoons medium-coarse sea salt

Preheat the oven to 350 degrees F.

Fill a large bowl with water. Squeeze the lemon juice into the water and add the lemon halves.

Remove the outer layer of tough leaves (at least 3 or 4 layers) from the artichokes until only the tender leaves that are entirely edible remain. Trim away the woody exterior of the stem, leaving the length intact. Cut the artichokes in half lengthwise and add to the bowl of lemon water. Let sit for 15 minutes.

Drain the artichokes and pat dry with paper towels. Transfer to a baking sheet and pour the olive oil over the artichokes. Toss to coat evenly. Spread out into a single layer.

Bake until browned on all sides, 30 to 40 minutes, turning often to brown evenly. Remove from the oven and sprinkle with the salt.

Makes 4 to 6 servings as an appetizer
Source: Food Lover's Companion to the Napa Valley by Thomas Keller, Lori Lyn Narlock and Michael Carabetta