Artichoke and bean cassoulet

MAKES 4 SERVINGS

1/4 pound cannellini beans

1/4 pound cranberry beans

1/4 black beans

1/4 cup red onions, minced

1/4 cup carrots, minced

1/4 cup celery, minced

1 teaspoon salt

4 large artichokes (cleaned down to the hearts, with stems removed)

2 medium Yukon Gold potatoes

1 tablespoon chopped garlic

2 tablespoons butter

Salt and white pepper

1 tablespoon chopped fresh thyme

1/2 cup bread crumbs

1/2 cup grated Parmesan cheese

In a large pot, combine beans, onion, carrots, celery and salt. Cover with water and bring to a boil. Simmer until beans are tender, about 30 to 45 minutes. Drain and keep warm.

Slice the cleaned artichokes thinly (about Æ of an inch), using a mandolin or very sharp knife. Peel and slice the potatoes equally thin.

In a heavy-bottomed pot, over medium heat, lightly saute the garlic in the butter until it becomes aromatic. Do not brown. Add the sliced artichoke and season lightly with salt and pepper.

Continue to cook until the artichokes begin to soften, stirring occasionally (you don't want to brown the artichokes.) Add the sliced potatoes, season again with salt and pepper to taste, and continue to cook until the potatoes are soft.

Combine the beans, artichokes, potatoes and thyme together in a 3-quart cassoulet dish. Sprinkle top with bread crumbs and Parmesan cheese.

Preheat oven to 350 degrees. Place the cassoulet in oven in a shallow water bath until completely heated through and lightly browned on top, about 10 to 15 minutes.

Nutrition facts per serving: 473 calories, 11 g fat, 6 g saturated fat, 26 mg cholesterol, 73 g carbohydrates, 25 g protein, 1211 mg sodium, 21 g fiber