Pairings: Sauvignon blanc with spring veggiesPairings: Sauvignon blanc with spring veggies

Just as the green season is beginning to emerge, here comes a light, pretty wine to capture our fancy. Atalon 2013 Napa Valley Sauvignon Blanc ($21), our Wine of the Week, is perfectly suited to the verdant treasures of spring, from asparagus, artichokes and green garlic to chervil, pea shoots and fresh fava beans.

The wine has a cool backbone, all mineral and polished river rock, that is surrounded by flashes of fruit that suggest fresh lychee, gooseberry, white grapefruit and Key lime. Aromas evoke damp grass, citrus zest and maybe a hint of orange flower water. As the wine warms, a richness, a pillowy lushness on the palate emerges, followed by a bright, sprightly and refreshing finish.

The first thing that comes to mind as a great match is petrale sole with beurre blanc and fried capers. Another lovely option is toast, perhaps Della Fattoria’s Meyer Lemon Rosemary Bread, slathered with a fresh chevre and drizzled with olive oil. Roasted asparagus with poached eggs and warm shallot vinaigrette, a green garlic risotto with Meyer lemon and chives and clams Vongole will all cozy up to this quaffer with great finesse. Soon, we can enjoy it with the first little zucchini and fresh favas.

For today’s recipe, I’m taking a chance and suggesting artichokes, which always alter a wine a bit. But there are great artichokes in the market right now and their flavors fit well with the flavors of this wine, especially with the right accompaniments alongside to mitigate the artichoke’s tendency to turn a wine a bit sweet. With acid from lemons, salt from prosciutto and the creamy texture of a young goat cheese, you’ll have a fine light meal, perfect for a weekend lunch, an afternoon interlude or a prelude to a leisurely dinner.

Artichokes with Meyer Lemon Olive Oil, Prosciutto, Green Olives Almonds and Chevre

Serves 2, easily doubled

2 large Green Globe artichokes (not thornless!)

- Olive oil

- Kosher salt

3-4 ounces thinly sliced prosciutto

- Handful of green olives, such as Picholines

- Handful of toasted and salted almonds, either Marcona or California

3-4 ounces young chevre of choice

½ lemon, in wedges

1/3 cup Meyer lemon olive oil, plus more as needed

- Flake salt

- Warm hearth bread or thin crackers

Cut the stem end off the artichokes and make a horizontal cut across their tips about ¾ of an inch down. Set the artichokes in a small deep saucepan that holds them tightly, pour about half a teaspoon of olive oil into the center of each one and fill the saucepan with water. Add a tablespoon of salt and agitate the pan to distribute it. Bring to a boil over high heat, reduce the heat so that the water simmers, cover the pan and set a timer for 20 minutes.

To test for doneness, use tongs to pull on an inner leaf; if it separates from the heart with just a tiny bit of resistance, remove the artichokes from the heat. If it doesn’t, continue to cook and check again every 5 minutes. (This year, I’m finding artichokes are taking about 25 to 30 minutes, though it varies with size and variety.)

When the artichokes are tender, transfer them to a colander to cool.

Drape prosciutto on serving board or platter and add olives, almonds, cheese and lemon wedges. Pour Meyer lemon olive oil into a dipping bowl and set it alongside. Pile a little flake salt on the board or platter.

Set artichokes on individual plates or bowls and put a bowl on the table for the leaves. Dip leaves in the oil, season with a tiny pinch of salt if you like and, for more sparkle, add a spritz of lemon juice. Enjoy, with this lovely sauvignon blanc, well-chilled, alongside.

Email Michele Anna Jordan at catsmilk@sonic.net.Her blog, “Eat This Now,” is at pantry.blogs.pressdemocrat.com.

Just as the green season is beginning to emerge, here comes a light, pretty wine to capture our fancy. Atalon 2013 Napa Valley Sauvignon Blanc ($21), our Wine of the Week, is perfectly suited to the verdant treasures of spring, from asparagus, artichokes and green garlic to chervil, pea shoots and fresh fava beans.

The wine has a cool backbone, all mineral and polished river rock, that is surrounded by flashes of fruit that suggest fresh lychee, gooseberry, white grapefruit and Key lime. Aromas evoke damp grass, citrus zest and maybe a hint of orange flower water. As the wine warms, a richness, a pillowy lushness on the palate emerges, followed by a bright, sprightly and refreshing finish.

The first thing that comes to mind as a great match is petrale sole with beurre blanc and fried capers. Another lovely option is toast, perhaps Della Fattoria’s Meyer Lemon Rosemary Bread, slathered with a fresh chevre and drizzled with olive oil. Roasted asparagus with poached eggs and warm shallot vinaigrette, a green garlic risotto with Meyer lemon and chives and clams Vongole will all cozy up to this quaffer with great finesse. Soon, we can enjoy it with the first little zucchini and fresh favas.

For today’s recipe, I’m taking a chance and suggesting artichokes, which always alter a wine a bit. But there are great artichokes in the market right now and their flavors fit well with the flavors of this wine, especially with the right accompaniments alongside to mitigate the artichoke’s tendency to turn a wine a bit sweet. With acid from lemons, salt from prosciutto and the creamy texture of a young goat cheese, you’ll have a fine light meal, perfect for a weekend lunch, an afternoon interlude or a prelude to a leisurely dinner.

Artichokes with Meyer Lemon Olive Oil, Prosciutto, Green Olives Almonds and Chevre

Serves 2, easily doubled

2 large Green Globe artichokes (not thornless!)

- Olive oil

- Kosher salt

3-4 ounces thinly sliced prosciutto

- Handful of green olives, such as Picholines

- Handful of toasted and salted almonds, either Marcona or California

3-4 ounces young chevre of choice

½ lemon, in wedges

1/3 cup Meyer lemon olive oil, plus more as needed

- Flake salt

- Warm hearth bread or thin crackers

Cut the stem end off the artichokes and make a horizontal cut across their tips about ¾ of an inch down. Set the artichokes in a small deep saucepan that holds them tightly, pour about half a teaspoon of olive oil into the center of each one and fill the saucepan with water. Add a tablespoon of salt and agitate the pan to distribute it. Bring to a boil over high heat, reduce the heat so that the water simmers, cover the pan and set a timer for 20 minutes.

To test for doneness, use tongs to pull on an inner leaf; if it separates from the heart with just a tiny bit of resistance, remove the artichokes from the heat. If it doesn’t, continue to cook and check again every 5 minutes. (This year, I’m finding artichokes are taking about 25 to 30 minutes, though it varies with size and variety.)

When the artichokes are tender, transfer them to a colander to cool.

Drape prosciutto on serving board or platter and add olives, almonds, cheese and lemon wedges. Pour Meyer lemon olive oil into a dipping bowl and set it alongside. Pile a little flake salt on the board or platter.

Set artichokes on individual plates or bowls and put a bowl on the table for the leaves. Dip leaves in the oil, season with a tiny pinch of salt if you like and, for more sparkle, add a spritz of lemon juice. Enjoy, with this lovely sauvignon blanc, well-chilled, alongside.

Email Michele Anna Jordan at catsmilk@sonic.net.Her blog, “Eat This Now,” is at pantry.blogs.pressdemocrat.com.