Artichokes do not immediately come to mind when one mentions making wine from vegetables, but indeed they make a very nice white wine. It can be made either dry, sweet or in between and is best when served chilled.
Cut ends from artichoke spines (leaves), slice the ginger root, and chop or mince the raisins. Meanwhile, bring water to boil. Put artichokes, ginger and raisins in water and boil for 30 minutes, covered. Meanwhile, juice the orange and lemon. Remove water from heat and allow to cool. Strain off artichokes, ginger and raisins, pouring water into primary. Add citrus juice, tannin, 1 pound of sugar, and yeast nutrient, then stir well until sugar is completely dissolved. Add activated yeast and cover primary. Ferment vigorously for 7 days, then add 1/2 pound of sugar, stir well to dissolve, and recover primary. After another 7 days, add final 1/4 pound of sugar, stir well to dissolve and again cover primary and set aside for two weeks. Rack into secondary, top up if required and attach airlock. After 2 months, rack, top up and reattach airlock. Allow 90 days for wine to clear. If it does not clear on its own, add amylase according to its instructions. When clear, rack again, top up and refit airlock. Age 2 months, stabilize, and refit airlock. After final 30 days, rack into bottles and allow 3 months rest before drinking. [Author's own recipe]
My thanks to Susan Kent of California for this request.