Flageolet Bean and Artichoke Gratin

Preparation info

  • Makes

    4 to 6

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Flageolets are small, pale green beans with a delicate flavor. One can buy them here, imported from France, but they aren’t difficult to grow. When allowed to mature and then harvested from the pods and cooked while plump with moisture, they make an exquisite treat. If they are not available where you live, use small white navy or lima beans in their place.

In this gratin they are combined with braised artichokes and leeks, layered with soft, creamy goat cheese, lightly covered with