Big Heart Artichoke and Parmesan Soup
David Myers's simple soup, with its intensely earthy artichoke flavor, makes the most of exemplary Big Heart artichokes. It's also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing. More Warming Soups
Artichokes are notorious wine-killers—for one thing, they contain cynarin, a chemical that enhances the perception of sweet flavors. Yet in this rich soup, the artichokes are balanced by Parmesan and heavy cream, so an aromatic, lushly fruity white like Viognier pairs nicely with it.