Recipe courtesy of culinary director and chef Christopher Lee of Barcelona Wine Bar, Mass., Conn., D.C., Va., Tenn. and Ga.
• 6 large fresh artichokes
• 2 cups extra-virgin olive oil
• Salt and pepper, to taste
• 2 vine-ripened tomatoes, diced
• 2 shallots, peeled and minced
• 2 garlic cloves, peeled and minced
• 2 tablespoons minced capers
• 6 large green olives (Gordal, if available), pitted and minced
• 4 tablespoons chopped parsley
• Juice of 2 lemons
• 2 ounces Manchego cheese
1. Preheat the oven to 375° F or heat a grill to medium-low. Slice the stems from the artichokes so they sit flat, and slam the artichoke heads on a cutting board to loosen the leaves. Taking care not to prick yourself on the spiky outer leaves, put your thumbs into the center of each artichoke and, in a circular motion, gently open the middle to create about a 2-inch hole leading to the choke. Remove the reddish-pink center leaves. (Don't forget to remove the fuzzy choke later, before eating the heart.)
2. Wrap each artichoke in aluminum foil, leaving the top exposed. Pour 3 tablespoons of oil into the center of each. Season well with salt and pepper.
3. Place the artichokes in the oven or on the grill, and cook for at least 1 hour, until the hearts are tender when pierced with a toothpick.
4. In a medium bowl, combine the tomato, shallot, garlic, capers, olives, parsley, lemon juice and the rest of the olive oil (a little less than 1 cup), and mix well. Season with salt and pepper.
5. Remove the foil and place the artichokes on a serving platter. Place the dressing in serving bowls for dipping, or spoon it over the artichokes. Season artichokes with salt and grate the Manchego over. Serves 6.
Chef's Pick: Bodegas Viñátigo Gual Islas Canarias 2014
Wine Spectator Alternates: Foradori Manzoni Bianco Vigneti delle Dolomiti Fontanasanta 2014 (91, $30)
Txakoli Zudugarai Getariako Txakolina 2015 (88, $24)