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Hobochokes

RatingDifficultyBeginner

Leeks done in the style of artichokes. AKA: Poor man’s artichoke, or, Hobochokes.

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Yields4 Servings
Cook Time45 minsTotal Time45 mins
 1 thick leeks (washed and cut into cut into 3cm cylinders)
 1 clove garlic (cut loosely)
 ¼ cup extra virgin olive oil
 ½ handful thyme leaves
 500 ml white wine
 2 whole bay leaves
 1 handful flat-leaf parsley (roughly chopped)
1

Get the olive oil hot in a large pot and add the leeks, cut side-down as well as the garlic to fry for about 2 minutes on each side until lightly brown.

2

Now, add the thyme, bay leaf and the white wine, reducing the heat to simmer and leave it to tick away with the lid on for about 40 minutes.

3

After 40 minutes, remove the lid and pump up the heat to reduce the sauce by half (with the leeks still in the pot).

4

Finally, season with salt and black pepper and stir through the parsley before serving.

5

If you’re jarring them, make sure both the jars and the leeks are steaming hot when the lid goes on, to create a sterile vacuum.

Ingredients

 1 thick leeks (washed and cut into cut into 3cm cylinders)
 1 clove garlic (cut loosely)
 ¼ cup extra virgin olive oil
 ½ handful thyme leaves
 500 ml white wine
 2 whole bay leaves
 1 handful flat-leaf parsley (roughly chopped)

Directions

1

Get the olive oil hot in a large pot and add the leeks, cut side-down as well as the garlic to fry for about 2 minutes on each side until lightly brown.

2

Now, add the thyme, bay leaf and the white wine, reducing the heat to simmer and leave it to tick away with the lid on for about 40 minutes.

3

After 40 minutes, remove the lid and pump up the heat to reduce the sauce by half (with the leeks still in the pot).

4

Finally, season with salt and black pepper and stir through the parsley before serving.

5

If you’re jarring them, make sure both the jars and the leeks are steaming hot when the lid goes on, to create a sterile vacuum.

Hobochokes