Spring Vegetarian Cassoulet

Ingredients

• 1 1/2 cups dried cannellini beans, soaked overnight in water (if you are a cassoulet purist, use tarbais beans)
• 2 lemons, divided
• 5 globe artichokes
• 1/2 cup olive oil
• 4 cloves garlic, divided
• 1/4 teaspoon dried chile flakes
• 2 swipes lemon peel (obtained using a vegetable peeler)
• 8 sprigs thyme, divided
• Salt
• Freshly ground black pepper
• 1/2 cup white wine
• 2 leeks
• 4 cups water
• 1 bay leaf
• 1 tablespoon butter
• 1/2 cup panko bread crumbs
• 4 cups loosely packed sorrel leaves (use baby spinach if sorrel is unavailable)

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