Grilled California Champagne Artichokes with Chimi Churri

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artichoke3.jpgRobin Lehnhoff-McCray of Korbel Champagne Cellars

 It’s finally springtime; the natural peak season for artichokes!  Look for gorgeous artichoke globes in your local supermarket and pair this delicious recipe with a chilled glass of Korbel Brut Champagne.  Cheers!

  • 6 large California Artichokes
  • 1 cup Korbel Brut
  • 2 T kosher salt
  • 1 T chopped fresh garlic
  • Water to cover

  • 1 cup Italian parsley, chopped fine
  • 1 cup Cilantro, chopped fine
  • ½ cup Dry oregano
  • 2 T Fresh garlic, chopped fine
  • 2 tsp Crushed chili flake
  • 2 tsp Kosher salt
  • 1 tsp Black pepper
  • 2 ½ cup Olive oil
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Combine all ingredients and store in an air tight container until ready to use.


Slice off the top leaves of each artichoke and with scissors, cut off any thorny tips that remain. Trim the bottom stem to ¼ inch. Place the artichokes stem side down in a large pot. Cover with cold water and then add the salt, garlic and champagne. Cover with a lid and bring to a boil. Turn down to a simmer and cook until tender (approximately 30 minutes). To test, insert the sharp end of a knife into the stem end of the artichoke. It should glide into the bottom easily.

Remove from pot and let cool. To grill, cut artichoke in half and scoop out the thistle. Brush with chimichurri and grill lightly for 5 minutes. Serve with additional chimichurri on the side.

Serves 6  



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