Recipe for Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 pt creme fraiche or 1/2 pint double cream
1 x lemon, juiced
2 clv garlic, peeled, and, finely, chopped
1 x good handful fresh thyme, picked and chopped
1 x handful grated Parmesan cheese
3 x handfuls Jerusalem artichoke, peeled, and, sliced as thick as a pencil
2 x good handfuls stale breadcrumbs
salt
freshly ground black pepper
Instructions:
Instructions: Preheat oven to 450F.

In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes.

Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes. Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about 15 minutes until the bread crumbs are golden. If youre in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.

Jamie Oliver: The Naked Chef

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