Krone | Try this Recipe: Salt-rubbed Harders with a Wild Greens Pesto

As the weather gets warmer, friends start to gather on balmy evenings and master the art of the aperitivo.

The Italian staple is a light meal with drinks before dinner to whet appetites and engage conversation. And, spring also proffers up some of the best produce, like the king of vegetables, the artichoke. Enjoy this recipe of lemon roasted globe artichokes, cultured cream and rosemary oil with chilled glass of Krone Rosé Cuvée Brut 2020.


6 globe artichokes, hard, bitter outer leaves removed

- 2 lemons, juiced into 2-litres water

- ½ cup lemon juice

- 3 tbsp. apple cider vinegar

- 2 tbsp. vegetable oil

- ½ tsp coarse sea salt

- ½ cup olive oil

- ½ cup rosemary, leaves only

- ½ cup parsley, leaves only

- 2 tbsp. cultured cream, homemade or crème fraiche


1. Place the ½ cup lemon juice and vinegar in the base of a pan and place a bamboo steamer on top. 

2. Slice the artichokes on half and pace in the lemon water until needed. 

3. Bring the steamer to a boil and place the artichokes sliced surface facing down in the steamer and steam for 8 minutes. 

4. Heat a grill pan until very hot.Rub the artichokes with the vegetable oil and grill on the sliced surface for 3 minutes. 

5. Sprinkle with coarse sea salt.

6. Place the olive oil. Rosemary and parsley in a blender and run for 5 minutes without stopping the blender at its highest speed, strain the oil through a cloth.

7. Serve the artichokes warm with the cultured cream and rosemary oil with Krone Rosé Cuvée Brut 2020.

Art director & stylist: 

ilana swanepoel


marguerite oelofse 

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