Fino, a dry white wine made from Palomino grapes, has hints of fresh bread dough and wild herbs, which highlight the artichokes and leeks in the dish. The dryness of the wine also balances the fat of the cream and olive oil and cuts the saltiness of the stock.
pClean the artichokes and only use the hearts. In a pan heat the olive oil and fry the chopped leeks and diced potatoes for a few minutes. Add the stock, lemon, and artichoke and simmer until tender. Remove the lemons and pass through a sieve. Season with salt and pepper, then add the cream and Fino Sherry and reheat gently. Serve./p