Cook the dry beans on low for 3-4 hours with a sprig of thyme, bay leaf, and seasoned with salt and pepper

Slice garlic and fry in a pan with olive oil. Add in the red chili flakes, zest of the lemon, 1 sprig of thyme. Cook until fragrant then add the artichoke hearts. Cook for 5 minutes until the artichokes soften.

Remove artichokes from pan and add in the sliced leek with the white beans, water, and salt and pepper. Cook until the beans start to break down.

Cook black lentils in a separate pot with salt, pepper, bay leaf, and 1 thyme sprig. Once cooked add in with the beans and then add artichokes with juice of lemon. Serve and top with bread crumbs and parmesan cheese.