Suggested Wine Pairing: Ceja Sonoma Coast Sauvignon Blanc and Ceja Vino de Casa Red
Serves 4 as an appetizer
To prep artichokes, peel off the outer leaves, cut the end of the stems and top of the leaves off to create a firm base. In a large pot add water (2 inches high), 2 whole cloves of garlic, chile peppers, ½ tbs of crushed red pepper and salt/pepper. Place the artichokes top down in the pot, cover and steam for 25 minutes. Cool artichokes, cut in half and scoop the middle fuzz out. In a bowl, mix the olive oil, crushed red pepper, oregano, cilantro and salt/pepper. Pour over the artichokes halves and then grill for 4 minutes each side.
For the Sauce
Grill the pasilla peppers for 10 minutes on each side. In a pan, sauté the onion, garlic and pasilla peppers in olive oil until translucent. Add the chicken stock and reduce to ½. Blend the pepper mixture to a puree and let cool. When cool, mix in the crème fraiche and serve with artichokes.