The Artichoke is such a strange vegetable when it comes to wine pairing as it contains a chemical called cynarin, which is a substance that can alter the taste of a wine, making it taste unusually sweet or funky.
Grilling Artichokes will cut the Cynarin’s effect in half, making it pairings hold up better.
Still, because of the ‘sweetness’ effect of artichokes, your best bet is to go with DRY White wines such as (and especially) Sauvignon Blanc, Vouvray, or Chenin Blanc or our favourite, a dry Rosé. If you are enjoying raw Artichokes in a salad, a dry fino sherry has a minerality that goes well with the earthiness of Artichokes.
If you do choose to grill the Artichoke, both Merlot and Zinfandel will complement the charred taste of the vegetable.
If the Artichokes are mixed in a cream sauce, Sauvignon Blanc, or a dry Chardonnay with a high acidity will work great.
For a hearty red sauce, or Artichoke Pizza, we recommend a Barbera, or once again, a dry Rosé.