Artichokes and white wine come together in a savory, buttery sauce that shines on chicken, shrimp, pasta, or rice. The classic Italian trio of sun-dried tomatoes, garlic, and basil lend a deep, pungent flavor that is perfectly complimented by the bright, fruity notes of the wine. White Meritage was used in the Water 2 Wine test kitchen version of this recipe, but any dry white wine would work.
Our Special Edition White Meritage (rhymes with “heritage”) is unique. It’s a blend ofSemillon and Sauvignon Blanc grapes, giving it a fragrant floral overtone with flavors of pink grapefruit, stone fruit, gooseberry, and tropical fruit. To be considered a true Meritage wine, it must be made from grapes grown by growers who are part of the Meritage Association, and must be blended in certain proportions from those grapes. Red Meritage wines are quite popular, but whites are rare.
- ¼ c butter
- 1 small onion, diced
- 2 cloves garlic, minced or pressed
- 2 cups Water 2 Wine White Meritage
- 1 cup chicken or vegetable broth or water
- 1 teaspoon dried basil
- 2 sun-dried tomatoes, chopped into small pieces
- 1 14-oz can sliced artichoke hearts
- optional: fresh basil and grated Parmesan cheese for serving
- Melt butter in a medium skillet. Add onions and garlic and cook until onion is translucent.
- Add wine, broth, basil, and sun-dried tomatoes. Simmer until reduced by half, about 20 minutes.
- Add artichokes and stir. Cook additional 5 minutes or until artichokes are heated through.
- Serve over grilled chicken, shrimp, pasta, or rice, and top with basil and freshly grated parmesan cheese.