Braised Artichokes and Leeks

Preparing the Artichokes Cut off the top quarter of the artichokes and trim the sharp tips of the leaves. Remove the tough outer leaves until you reach the pale inner leaves. Cut each artichoke in half and scoop out the hairy choke with a teaspoon. Place the cleaned artichokes in a bowl of water with lemon juice to prevent browning.

Preparing the Leeks Trim the dark green parts of the leeks and discard. Cut the leeks in half lengthwise and rinse under running water to remove any grit. Slice the leeks into half-inch pieces.

3.Heat olive oil in a large skillet over medium heat. Add crushed garlic and sauté until fragrant, about 1 minute.

4.Add the prepared artichokes and leeks to the skillet. Squeeze the lemon over the vegetables and pour in the vegetable broth and white wine. Season with salt, pepper, and the herb infusion (if using). Cover the skillet and simmer over low heat for 25-30 minutes, until the vegetables are tender.

5.Serve the braised artichokes and leeks hot, garnished with fresh parsley. Enjoy this delightful dish with crusty bread or as a side with roasted meat.