When fresh artichokes are sautéed with garlic, chile, lemon zest, fresh thyme, and a splash of white wine, they are one of my favorite things to eat. The secret is that the leftover oil from this process is amazingly flavorful. I decided to use this oil as a foundation for a vegetarian cassoulet. The rich and creamy slow-cooked beans are elevated by the addition of leeks and sorrel, which give this dish a freshness that evokes springtime.
Substitute olive oil for butter and this dish becomes vegan.
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|Serving Size: 1 Serving (621g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (19%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 7.6mg||2 %|
|Sodium 310.9mg||11 %|
|Potassium 1996.7mg||53 %|
|Total Carbohydrate 90.9g||27 %|
|Dietary Fiber 32.9g||132 %|
|Sugars, other 58g|
|Protein 28.6g||41 %|
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Calories per serving: 553
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