Thursday, August 14, 2008

Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

Serves 4-6
285ml / ½ pint double cream or créme fraiche

Juice of 1 lemon

2 cloves garlic, peeled and finely chopped

1 good handful of fresh Thyme, leaves picked and chopped

3 handfuls of grated Parmesan cheese

Salt and freshly ground black pepper

1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil

2 good handfuls of fresh breadcrumbs

Olive oil

Preheat your oven to 220°C/425°F/Gas7. In a bowl mix your cream, lemon juice , garlic half the thyme and most of the Parmesan, and season well to taste. Throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish.
Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper. Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.

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