Spring Vegetable Cassoulet
SPRING VEGETABLE CASSOULET
Adapted from Josh Cohen
This recipe uses artichoke hearts, see Steamed Artichokes for how to prepare the flower!
FRESH GROCERY LIST
☐ 2 cups (1 package) Rancho Gordo** Cassoulet Beans
** https://www.ranchogordo.com/
☐ 2 lemons, juiced and 2 large strips of zest
☐ 5 artichokes
☐ 1 /2 cup olive oil
☐ 6 cloves garlic, 4 chopped, 2 cloves finely grated using press or microplane
☐ 1 /4 tsp chili flake
☐ 8 sprigs of thyme
☐ 1 /2 cup white wine
☐ 2 leeks, thoroughly cleaned and chopped
☐ 1 bay leaf
☐ 3 tbl unsalted butter, melted
☐ 1 cup panko
☐ 1 1/2 cups fresh or frozen peas (we prefer petit pois, the tiny ones!)
☐ 4 cups spinach, sorrel, or dandElion greens
☐ kosher salt and pepper to taste
SOAK the beans in water for at least 4-6 hours to improve cooking time.
CLEAN artichokes by peeling stem with a vegetable peeler and prepare large bowl with water and a squeeze of lemon juice.
USE artichoke tool to guide the ring over stem and twist to remove artichoke heart.
SCOOP out the thistle from the heart and discard.
SUBMERGE both the cleaned heart and the flower in the water bath to avoid browning.
SAUTÉE garlic, chile flake and lemon zest strips in the olive oil, be careful not to brown!
CHOP the cleaned artichoke hearts and add to pan, cooking until tender, about 10 minutes.
ADD white wine and raise heat to high and allow it to reduce by half.
REMOVE aromatics and strain and reserve the artichokes and set to the side, leaving the cooking liquid in the pan.
ADD the chopped leeks to the pot and cook until softened, then add the soaked beans, bay leaf and enough water to cover by one inch.
BOIL the beans and leeks for five minutes, then reduce heat to simmer and allow beans to cook until softened, approximately 1 1/2 hours. Check frequently for doneness and to add water, as necessary.
MIX melted butter with panko and 2 cloves of garlic.
TASTE beans for doneness and season with salt (slowly!) until desired taste is achieved.
ADD lemon juice and peas and reserved artichokes and mix gently to avoid mashing beans.
MIX greens (spinach, sorrel, or dandelion greens) and pour mixture into shallow baking dish.
SPRINKLE with seasoned panko and broil in oven until golden brown.
To serve, pair with a *wine of the season* that promises bright fresh fruit and reminds us of warmer weather inbound:
Domaine des Trois Filles Bandol Rosé, 2022
- Bergere Brut Rose Champagne, N/V
Lieu Dit Melon Santa Maria Valley , 2023
Les Mesclances "Romane" Côtes de Provence Rosé, 2023
Florence et Francois Bachelier "Vieilles Vignes" Chablis
ChampagneRoséSparkling
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