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–+ servings
A pot of hearty stew with chunks of meat, vegetables, and a rich brown broth, simmering on a gray textured surface.

Braised Sunchokes, Baby Artichokes, and Leeks

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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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Prep Time 10 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 15 minutes
Servings: 2
Course: Dinner, Soup, Vegetables
Cuisine: Californian, French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 handful leek tops
  • 1 handful baby artichokes
  • 1 handful sunchokes
  • 3 cloves garlic
  • 64 oz chicken stock
  • Olive oil to taste
  • Kosher salt to taste

Equipment

  • Dutch oven
  • Cutting board
  • Chefs knife

Method
 

  1. Preheat oven to 350°F.
  2. In a Dutch oven over medium heat, add a drizzle of olive oil.
  3. Add leek tops and a pinch of salt. Sauté for 4–5 minutes until beginning to soften.
  4. Add garlic and cook until fragrant, about 30 seconds.
  5. Stir in sunchokes and artichokes. Pour in enough chicken stock to nearly submerge the vegetables.
  6. Cover and transfer to the oven. Braise for 3 hours until vegetables are tender and broth is rich.

Notes

Storage: cover and refrigerate for up to 4 days. Reheat gently on the stove in a bit of the braising liquid.

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