Spring Vegetarian Cassoulet

Name: Spring Vegetarian Cassoulet
Ingredients: 1 1/2 cups dried cannellini beans, soaked overnight in water (if you are a cassoulet purist, use tarbais beans); 2 lemons, divided; 5 globe artichokes; 1/2 cup olive oil; 4 cloves garlic, divided; 1/4 teaspoon dried chile flakes; 2 swipes lemon peel (obtained using a vegetable peeler); 8 sprigs thyme, divided; Salt; Freshly ground black pepper; 1/2 cup white wine; 2 leeks; 4 cups water; 1 bay leaf; 1 tablespoon butter; 1/2 cup panko bread crumbs; 4 cups loosely packed sorrel leaves (use baby spinach if sorrel is unavailable)