Spring is artichoke season and we love them in their purest form, steamed and served with something delicious to dip in. We decided to forgo the classic aioli accompaniment in favor of something a little lighter and well, springier! This lemon caper vinaigrette is delicious as a dipping sauce, but works beautifully as a dressing for grilled or roasted vegetables, potato salads, grilled poultry or seafood, and to spruce up basic greens. We adapted to recipe from one that caught our eye in Food & Wine magazine, contributed by Quick From Scratch Herbs & Spices. If you don’t have all of the ingredients on hand, feel free to make substitutions with your favorite olive oil, vinegar, mustard and fresh herbs. Get the full recipe here!
Artichokes can be notoriously tricky to pair with wine. We recommend a lean, citrusy Sauvignon Blanc such as the 2011 Malk Napa Valley Sauvignon Blanc, which you can find at We Olive & Wine Bar in La Jolla.