Food and Wine

Artichokes

To work past this barricade, however, consider that the Italians love artichokes and they love wine, and they often serve artichokes before the meal because of the belief that artichokes make whatever follows taste sweet.

So start with a tart, crisp wine that's tilted to the acidic side, and chances are an artichoke dish will actually lean it toward balance. I've had good luck with Italian whites like Vernaccia di San Gimignano, Greco di Tufo, or even the sometimes rather bland Soave, Orvieto or Frascati. I'd think a crisp Loire Sauvignon Blanc, Sancerre or Pouilly-Fumé, would also make a happy match.