Grab Your Favorite California Red (Reduction), It's Time for Artichoke Pie

All-Butter Crust (recipe below), rolled out, fit into a greased 10-inch pie pan, crimped, and partially blind baked Extra-virgin olive oil for brushing 1 tablespoon extra-virgin olive oil Red Wine Reduction Almond Crumble Béchamel Filling

Red Wine Reduction

1 tablespoon extra-virgin olive oil ½ cup chopped white onion ½ cup chopped celery ½ cup chopped carrot 1 clove garlic, minced 2¼ cups dry red wine 1½ cups ruby port Kosher salt and freshly ground black pepper

Almond Crumble

½ cup unseasoned bread crumbs ½ cup grated Parmigiano Reggiano 6 tablespoons all-purpose flour ¼ cup chopped almonds 2 tablespoons chopped mixed fresh herbs (parsley, sage, thyme) ½ cup (1 stick) unsalted butter, softened

Béchamel

5 tablespoons unsalted butter ¼ cup all-purpose flour 3 cups whole milk 2 teaspoons kosher salt ½ teaspoon grated nutmeg

Filling

2 cups thawed frozen artichoke hearts ½ cup extra-virgin olive oil 1 cup chopped white onion Kosher salt and freshly ground black pepper ¼ cup chopped fresh flat-leaf parsley

Directions at wineenthusiast.com

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