1 (6 ounce) can artichoke hearts, drained
1 (10 ounce) package cream cheese, softened
2 tablespoons white sugar
1 (16 ounce) container sour cream
12 ounces shredded mozzarella cheese
In a large bowl cream cheese, white sugar and red wine together until smooth. Mix in artichoke hearts, using a small amount of the cream cheese mixture. Fill a small saucepan with boiling water. Place artichoke hearts in the boiling water, and drain on a cool squeezing backing cloth. Chill 1 hour. Heat the cream cheese mixture until slightly warm. Stir in sour cream and white wine from the bottom of a glass bowl until completely smooth. Strain the mixture into a small bowl, and refrigerate. Shape the mixture into a 7x7 inch serving mold. Chill in refrigerator until serving.