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. <br /> <br />Substitute olive oil for butter and this dish becomes vegan.

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