 |
MacMurray Ranch Pinot Gris Stuffed Artichoke Hearts
|
| MacMurray Ranch Winemaker Susan Doyle Williams |
MacMurray Ranch is named after actor Fred MacMurray (of “My Three Sons” fame), who purchased the property from the Porter family (descendents of Colonel George Porter) in 1941. MacMurray raised his family there with his wife, actress June Haver. Their daughter, Kate MacMurray, now lives and works full time on the ranch, where its Pinot Noir and Pinot Gris are made.
Winemaker Susan Doyle, who hails from Australia, New Zealand and Tasmania, crafts MacMurray Ranch wines with a balance of art and science. The 2005 Pinot Gris has melon and peach aromas and flavors balanced with crisp citrus and spice elements. Its clean finish makes it the perfect pairing for this stuffed artichoke hearts recipe by Kate’s mom, June.
| |
| Stuffed Artichoke Hearts
|
|
6 cooked (steamed or boiled but not too soft) artichoke hearts, cleaned, stems removed 5 or 6 large mushrooms 1 small stalk of celery Salt |
Pepper Minced garlic Snifter of dry Sherry Parmesan cheese, grated |
| Preparation:
Preheat oven to 350 degrees. Finely chop the mushrooms. Finely chop the celery. Sauté all ingredients in vegetable oil. Add a small snifter of dry Sherry. Cook until all liquid is absorbed. Spoon into artichoke hearts. Top with grated Parmesan cheese. Then bake 15 to 20 Serves 6 |
 |
