3 tablespoons extra-virgin olive oil

3 cups jarred whole baby artichokes packed in water,

quartered, rinsed, and patted dry

12 ounces white mushrooms, trimmed and sliced thin

1 leek, white and light green parts only, halved lengthwise,

sliced ¼ inch thick, and washed thoroughly

4 garlic cloves, minced

2 anchovy fillets, rinsed, patted dry, and minced

1 teaspoon minced fresh thyme or ¼ teaspoon dried

3 tablespoons all-purpose flour

¼ cup dry white wine

3 cups chicken broth

3 cups vegetable broth

6 ounces parsnips, peeled and cut into ½-inch pieces

2 bay leaves

¼ cup heavy cream

2 tablespoons minced fresh tarragon

1 teaspoon white wine vinegar, plus extra for seasoning

Salt and pepper

1. Heat I tablespoon oil in Dutch oven over medium heat

   until shimmering. Add artichokes and cook until browned,

   8 to 10 minutes. Transfer to cutting board, let cool slightly,

   then chop coarse.

2. Heat I tablespoon oil in now-empty pot over medium

   heat until shimmering. Add mushrooms, cover, and cook

   until they have released their liquid, about 5 minutes.

   Uncover and continue to cook until mushrooms are dry,

   about 5 minutes.

3. Stir in leek and remaining 1 tablespoon oil and cook

   until leek is softened and mushrooms are browned, 8 to

   10 minutes. Stir in garlic, anchovies, and thyme and cook

   until fragrant, about 30 seconds. Stir in flour and cook for

   1 minute. Stir in wine, scraping up any browned bits, and

   cook until nearly evaporated, about I minute.

4. Slowly whisk in chicken broth and vegetable broth,

smoothing out any lumps. Stir in artichokes, parsnips,

and bay leaves and bring to simmer. Reduce heat to low,

cover, and simmer gently until parsnips are tender, 15 to

20 minutes. Off heat, discard bay leaves. Stir in cream,

tarragon, and vinegar. Season with salt, pepper, and extra

vinegar to taste. Serve.