Ingredients

Serves 4-6

500gr Jerusalem Artichokes
6 shallots, finely chopped
1 clove garlic, finely chopped
500ml chicken stock (use vegetable stock if cooking for vegetarians)
½ cup fresh breadcrumbs
¼ cup freshly grated parmesan
¼ cup finely chopped continental parsley


 

Method

Peel artichokes and slice as finely as possible. If you have a mandoline this would be perfect (be careful of your fingers)

Spray a small-medium ovenproof dish with cooking spray and layer the artichokes, sprinkle with the shallots and garlic and continue until all ingredients are used. Pour chicken stock over and cover with foil.

In a small bowl, combine crumbs, parmesan and parsley.  Set aside.

Bake at 180°C for 40-60 minutes or until tender. Remove foil and sprinkle top of gratin with combined crumb, cheese and parsley mix.  Put under a hot grill for a minutes or two until golden.

Serve as a side dish with a roast dinner or grilled meats, or with a green salad for a vegetarian option or as a light lunch.

Notes: This dish can of course be made using cream instead of the chicken stock.  But the stock keeps the fat and kilojoule count down.