Fixing

Headings

Add the simmered garlic in two phases - half is cooked with wine and stock to mellow the flavor, and the rest is added toward the end for a more strong taste. Assuming you intend to serve the excess wine with this first course, pick a fresh, acidic pinot grigio or sauvignon blanc, which pair well with artichokes. If not, any dry white will work for the sauce. Appreciate it !!! Apple-crisp.