Jerusalem Artichoke Bake
Page last modified on: February 6, 2012
Here’s an easy and delicious side dish for any meal. Parmesan cheese and herbs complement the bright flavor of fresh artichokes.
Ingredients
| 2 1/4pounds Jerusalem Artichokes, peeled and sliced | 1 1/2cups freshly grated parmesan |
| 1 1/2cup organic low-fat plain yogurt | Salt and pepper |
| Juice of 1 lemon | 1cup bread crumbs |
| 2cloves of garlic, minced | 2tablespoons olive oil |
| 2tablespoons fresh thyme, picked and chopped |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
