Braised Leeks with Chicken Sausage, Beans & Artichoke Hearts

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

No food in the house, but want a quick dinner?  Don’t panic, this dish can be done in 20 minutes and makes a tasty meal out of your pantry’s bare bones.


  • 1 Leek
  • 1 package of Chicken Sausage (or any sausage you may have in the refrigerator or freezer)
  • 1 can Artichoke Hearts, quartered
  • 1 can Garbanzo Beans
  • 1/2 pint Cherry Tomatoes, halved (optional)
  • 2 Tablespoons chopped fresh Parsley
  • Grated Parmesan Cheese to sprinkle on top
  • Vegetable or Chicken Stock


Step 1

Slice leek in half lengthwise. Then chop width-wise into half moon slices.

Step 2

Heat large saute pan, add canola or grapeseed oil and saute leeks. Saute on low, constantly stirring, about 5 minutes.

Step 3

While leeks are cooking, slice chicken sausage and then add to pan with leeks for a few minutes.

Step 4

Add artichoke hearts, garbanzo beans, and tomatoes. Pour enough stock into pan to measure up midway on the side of pan.

Step 5

Season with salt and pepper. Bring to a boil. Cover with lid and reduce to a simmer. Cook another 5 minutes or so.

Step 6

Serve with fresh herbs and grated parmesan cheese on top.

Think Out of the Icebox: Try adding kale and/or red peppers too.

Related Recipes:
  • Basil Pesto Zoodles

    Basil Pesto Zoodles

  • Zucchini Blossom Tart

    Zucchini Blossom Tart

  • Kohlrabi Salad

    Kohlrabi Salad

  • rsz_img_1552

    Grilled Romaine with Cherries X2

  • 5 ingredient citrus & fennel salad

    Five Ingredient Fennel Salad