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Jerusalem Artichoke Bake

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Jerusalem Artichoke Bake

Here’s an easy and delicious side dish for any meal. Parmesan cheese and herbs complement the bright flavor of fresh artichokes.


2 1/4 pounds Jerusalem Artichokes, peeled and sliced 1 1/2 cups freshly grated parmesan
1 1/2 cup organic low-fat plain yogurt Salt and pepper
Juice of 1 lemon 1 cup bread crumbs
2 cloves of garlic, minced 2 tablespoons olive oil
2 tablespoons fresh thyme, picked and chopped


Preheat oven to 425F. In large bowl, mix artichokes, yogurt, lemon, garlic, 1 tablespoon of thyme, 1 cup of parmesan, and salt and pepper to taste. Spread in an oven-safe baking dish.

In a small bowl, mix breadcrumbs with the remaining thyme and parmesan. Spread on top of artichoke mixture and then drizzle with olive oil.

Bake for 30-35 minutes until artichokes are tender and breadcrumbs are golden brown. Makes 6 servings.

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