This dish captures deep winter comfort through gentle, slow braising. Earthy sunchokes and baby artichokes go tender under the warmth of rich stock, while leek tops melt into silk and garlic infuses the broth.
Why You'll Love Braised Sunchokes, Baby Artichokes, and Leeks
Silky-soft leeks, nutty sunchokes, and tender baby artichokes slowly braised in rich stock until everything melts together. This stew is what dreams are made of.
Tips and Tricks
- Clean leeks thoroughly-they trap grit easily.
- Use a mandoline to slice garlic evenly and thin.
- For extra depth, swap chicken stock for mushroom or vegetable stock.
Variations
- Add white beans or chickpeas for extra body.
- Finish with lemon zest or gremolata for brightness.
- Include halved shallots or cipollini onions for added sweetness.
Substitutions
- If no chicken stock: use good-quality vegetable broth.
- Baby artichokes: use frozen hearts if fresh aren't available.
- Sunchokes: fingerling potatoes work as a mild, earthy stand-in.
Best served with
- Sourdough or seeded rye
- Shaved parmesan or grana padano
- A crisp white wine or chilled hard cider
How to Store Leftovers
- Store stew in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat until warmed through.
Common Questions
Can I make this vegan?
Yes. Use vegetable stock and finish with a plant-based fat like olive oil.
Do I need to peel the sunchokes?
Not necessarily. Scrub well and leave the skins on for rustic texture, or peel for a smoother finish.
Braised Sunchokes, Baby Artichokes, and Leeks
This dish captures deep winter comfort through gentle, slow braising. Earthy sunchokes and baby artichokes go tender under the warmth of rich stock, while leek tops melt into silk and garlic infuses the broth.
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