This is a Food and Wine Affair Recipe by Dan Berman, now applying his food expertise on the Big Island of Hawaii.

Serves 8


  • Nalle Chardonnay, 1/2 cup
  • 1 lb potatoes, peeled and sliced thin
  • 1/2 lb yellow onions, sliced thin
  • 1/4 lb leeks, white part only, sliced thin
  • 1 bay leaf
  • 3-4 black peppercorns, crushed
  • 3 cups chicken stock (or vegetable stock)
  • 3 cups cream
  • 4oz. plus 2oz. marinated articoke hearts, chopped (fresh can be substitued)
  • Juice of 1/2 lemon
  • 2 tbl extra virgin olive oil
  • 1/4 lb unsalted butter
  • Small handful of chives
  • Salt to taste


Melt butter in a heavy sauce or soup pot and add potatoes, onions, leeks bay leaf, peppercorns, and chicken stock. Add Nalle Chardonnay. Bring to a boil and turn down to a simmer. Simmer covered until thoroughly cooked, stirring frequently. Add cream and 4oz. articokes, olive oil, and bring back to a boil and then simmer fro 5 minutes. Remove from heat and roughly puree so there is still texture in the soup. Add chives, finely chopped articokes, juice of 1/2 lemon, whisk together, adjust seasoning and serve with Nalle Chardonnay.