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+ servings


Course Side Dish
Keyword artichokes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 245 kcal


  • 3 tablespoons extra virgin olive oil
  • 2 medium leeks trimmed, washed well, tender parts quartered lengthwise and cut into 2" lengths
  • 2 stalks celery thinly sliced
  • 1 large onion halved, thinly sliced
  • 1 large carrot peeled, thinly sliced
  • 4 cloves garlic thinly sliced
  • 12 ounces frozen artichoke hearts thawed
  • 1 small fennel bulb cored, thinly sliced
  • 1 lemon juiced
  • 4 sprigs thyme
  • 4 sprigs tarragon
  • 2 bay leaves
  • salt and pepper to taste
  • 1/4 cup dry white wine
  • 2 cups chicken or vegetable broth
  • 1/2 cup frozen peas
  • half bunch pencil thin asparagus
  • 1 1/2 cup mixed green and waxed beans trimmed
  • 2 medium tomatoes finely diced
  • 1/2 cup fresh parsley, chives or basil coarsely chopped


  1. Heat olive oil in a large deep skillet. Add the leeks, celery, onion and carrot and cook over low heat, stirring often, until softened but not browned, about 20 minutes. Add the garlic and cook until fragrant, about 1 minute.

  2. Add the frozen artichokes, sliced fennel bulb, lemon juice, thyme, tarragon and bay leaves; season with salt and pepper. Add the wine and broth, cover partially and braise over moderately low heat until tender, about 15-20 minutes. Stir in peas and cook 2 more minutes. Discard the herbs.

  3. Meanwhile, blanch the asparagus and beans separately in boiling salted water until crisp tender, about 3-4 minutes. Transfer vegetables to a bowl of ice water to stop cooking and retain bright colors.

  4. Mound the asparagus and beans in soup plates and spoon braised artichokes and fennel on top. Scatter chopped tomatoes and fresh herbs on top.

Recipe Notes

Adapted from Tom Colicchio’s recipe as seen in Food & Wine, June 1999. To lighten the dish, I reduced the amount of olive oil. To simplify the recipe, I used frozen artichoke hearts. I also decided to braise the fennel along with the artichokes.

Nutrition Facts
Amount Per Serving
Calories 245 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 118mg5%
Potassium 920mg26%
Carbohydrates 27g9%
Fiber 9g38%
Sugar 7g8%
Protein 9g18%
Vitamin A 4970IU99%
Vitamin C 54.4mg66%
Calcium 126mg13%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.