Burdock, Leeks, and Mushrooms Braised with Wine and Lemon

This quiet complex of flavors suggests artichoke stew, yet the dish is quick-cooking and texturally distinct, retaining burdock’s characteristic chewiness. Serve it to garnish crisp-cooked seafood or to add tooth to fluffy quinoa or millet. If the blah beige of burdock bores you, brighten it with a fine confetti of parsley and celery leaves, or try minced lovage, chervil, or fennel.