I complain about living in Florida on a pretty regular basis (what, it’s hot), but I have to admit there are definitely some real perks. One of my personal favorites is being able to dine al fresco year round. Sure, it gets a little toasty toward July, but nothing a cold glass of sparkling wine and some good food can’t combat.
I complain about living in Florida on a pretty regular basis (what, it’s hot), but I have to admit there are definitely some real perks. One of my personal favorites is being able to dine al fresco year round. Sure, it gets a little toasty toward July, but nothing a cold glass of sparkling wine and some good food can’t combat.For my family, there are two questions we ask when choosing a restaurant: 1. How’s the food?, and 2. Can we eat outside?
Probably the biggest selling point when we bought our house was the enormous covered patio on the back. And because that’s just not enough, we’re adding another brick patio. I’m so serious about how much we love to eat outdoors. It’s my favorite.
If you haven’t done it lately, you really should. In fact, I’m daring you right now to do it tonight. Text some friends to bring a dish, ransack the house for a few old blankets, chill some wine, and serve this bright and tasty White Wine Lemon Butter Artichoke dish. If you’re feeling really ambitious, fire up the grill and throw on a couple chicken breasts to compliment! Oh, yum. I think you’ll thank me.
White Wine Lemon Butter Artichoke Hearts
Ingredients
- 5 cups artichoke hearts I used frozen, thawed 24 ounces
- 1 large clove garlic minced
- The juice of 1 lemon
- 2 tablespoons butter
- 1/4 cup white wine
- salt to taste
- optional: garnish with red pepper
Instructions
- Melt butter over low/medium heat in a pan or deep skillet. Add garlic and cook for 2- 3 minutes, until garlic is aromatic and becoming translucent.
- Add lemon juice and wine, whisk together.
- Add artichoke hearts and toss until coated with sauce. Continue to cook covered on medium/low for 3-5 minutes, until everything is heated through.
- Salt and garnish to taste and ENJOY!
Notes
Nutrition
Gloria Ferrer sent me two types of their sparkling wine to sample (I know, rough life. I do it for you), Blanc de Noirs and Va de Vi.
The Va de Vi is dry but not too dry, a smooth blend of Pinot Noir and Chardonnay with a touch of Moscato. The wine offers aromas of ripe apple, Asian pear and Bing cherries and tastes of ripe peach, Meyer lemon, fresh berries and vanilla. It pairs well with spicy Indian or Thai cuisine, and fruit-based desserts like pound cake with fresh berries, pear or apple tarts. Try it also with fresh chevre, brie, or other semi-soft cheeses.
The Blanc de Noirs is predominantly made from hand-harvested Pinot Noir grapes and a small addition of Vin Gris. The aroma is of bright strawberry and black cherry with subtle vanilla highlights, and tastes of creamy cherry, lemon, and cola flavors!
From Gloria Ferrer:
- Gloria Ferrer Caves and Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain. Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County. Gloria Ferrer Caves & Vineyards was the fulfillment of a longtime family dream: to make world-class méthode champenoise sparkling wines in an exceptional New World terroir.
- Convivial, social, elegant, fun — the sparkling wines of Gloria Ferrer Caves & Vineyards are a perfect match for any occasion and are arguably the most social beverage. Exuberant and fruit-forward, our wines are outstanding with today’s diverse and flavorful cuisine. We like to say they are the bottled expressions of the vines, hillsides, fog, wind, and sky of Carneros.
- Gloria Ferrer wines have earned over 400 gold medals and 50 90+ scores in the last 5 years!
Right now Gloria Ferrer is hosting an ongoing series of photo contests via Instagram and Twitter. Two winners per contest! Click here for details on how to enter!
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White Wine Lemon Butter Artichoke Hearts, Ingredients:
- 5 cups artichoke hearts (I used frozen, thawed 24 ounces)
- 1 large clove garlic, minced
- The juice of 1 lemon
- 2 tablespoons butter
- 1/4 cup white wine
- salt, to taste
- optional: garnish with red pepper
White Wine Lemon Butter Artichoke Hearts, Directions:
- Melt butter over low/medium heat in a pan or deep skillet. Add garlic and cook for 2- 3 minutes, until garlic is aromatic and becoming translucent.
- Add lemon juice and wine, whisk together.
- Add artichoke hearts and toss until coated with sauce. Continue to cook covered on medium/low for 3-5 minutes, until everything is heated through.
- Salt and garnish to taste and ENJOY!
Katie says
Yum! So many delicious recipes in this roundup. I think one of the lemony-pasta dishes will be first up. I'm also having fish this week, and I think those artichokes would be a great side dish. Can't wait!
(Also–huge fan of the snarky shirts. I love the "late…didn't want to come" shirt. "Namaste in Bed" is my current fave.
Cheers!