Roasted Artichokes and Prosciutto
Artichokes are notorious for making wine taste bitter. To prevent that, Michael Chiarello slow-roasts artichoke hearts in extra-virgin olive oil to bring out their sweetness, then serves them with prosciutto, an ingredient that matches particularly well with wine. Michael Chiarello Demonstrates How to Clean and Prepare ArtichokesPlus: Tips for pairing red wine with vegetables More Vegetable Dishes
October 2010