Untried as yet – from Jamie Oliver’s American publication.
|preparation time:||20 mins|
|cooking time:||30 mins|
- 300ml double cream or crème fraîche
- juice of 1 lemon
- 2 cloves garlic, peeled & finely chopped
- 1 hfl fresh thyme, leaves picked
- 3 hfl grated Parmesan
- salt & pepper
- 1kg Jerusalem artichokes, peeled and sliced 5mm thick
- 2 hfl fresh bread crumbs
- olive oil
Preheat the oven to 220°C/425°F/gas 7.
In a bowl, mix the cream, lemon juice, garlic, half the thyme and most of the Parmesan. Season well to taste. Toss in the sliced artichokes, mix well and place everything in an ovenproof baking dish.
Mix the bread crumbs with the remaining thyme and Parmesan and add a little salt & pepper. Sprinkle this mixture over the artichoke mixture and drizzle with a little olive oil. Bake in the oven for about 30 minutes or until the artichokes are tender and the bread crumbs are golden.