Artichokes are hard on wine because they contain cynarin, a compound that has the peculiar property of making dry wine (and even ale and water) taste sweet.
I’ve found that with a plain, steamed artichoke, the sad truth is that no wine works. But when you add other ingredients, such as pasta, cream, nuts, prosciutto, or Parmesan, an artichoke dish becomes more wine-friendly. For most artichoke preparations, look to white wine, choosing a crsip style for leaner dishes, and a fuller-bodied wine for richer dishes. For Artichoke & Butter Lettuce Salad, try a dry rosé or brut sparkling wine. For Fettucine with Artichokes, Hazelnuts & Cream, a Sauvignon Blanc or unoaked Chardonnay fares best.