Flageolet Beans w/Sofrito + Fried Artichoke

Name: Flageolet Beans w/Sofrito + Fried Artichoke
Ingredients: 4 sprigs thyme; ½ cup [125 ml] olive oil; 1 onion (about 8 oz [225 g), diced; 2 stalks green garlic, thinly sliced; 1 lemon, peel cut into large strips with a vegetable peeler; 1 lemon, peel cut into large strips with a vegetable peeler; 1 cup [250 ml] neutral oil, for frying; Two 14 oz [392 g] cans artichoke hearts, drained and patted dry (the better you dry them, the less they will spit in the hot oil); 1 lb [450 g] flageolet beans; Salt; Two 14 oz [392 g] cans artichoke hearts, drained and patted dry (the better you dry them, the less they will spit in the hot oil); 1 recipe Herbed Yogurt

Preparation info

Difficulty
Medium

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

½ cup [125 ml] olive oil
4 sprigs thyme

Main course
Vegetarian
Gluten-free

Method

In a soup pot or Dutch oven, heat the olive oil over medium heat. Add the thyme and lemon peel and fry until they stop popping, about 30 seconds. Add the green garlic and onion and sweat until soft, 5 to 6 minutes.

Add the beans and just cover with cold water. Bring to a boil, lower to a simmer, and cook until tender, anywhere from 20 minutes to 90 minutes, depending on whether the bean