White Bean and Artichoke Gratin

1. 1

   Bring a small amount of water to a simmer in a pot and set a steamer basket over it.

2. 2

   Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes.

3. 3

   Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking.

4. 4

   Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl.

5. 5

   Preheat the oven to 375 degrees F.

6. 6

   In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche.

7. 7

   Pour into the artichoke mixture and toss well.

8. 8

   The mixture should be creamy and smooth; if too thick, add more cream to thin.

9. 9

   Sprinkle with salt and pepper.

10. 10

    Pour the mixture into an 8-inch casserole dish.

11. 11

    In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole.

12. 12

    Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes.

13. 13

    Finish with a sprinkle of fleur de sel.

* Per serving · 4 servings · Values may vary.