Jerusalem artichokes and parmesan
For 6
2 kg (4.1/2 lb) Jerusalem artichokes
1/2 lemon
4 garlic cloves, peeled
3 tablespoons fresh thyme leaves
3 teaspoons Maldon salt
freshly ground black pepper
75 g (3 oz) unsalted butter
150 g (5 oz) Parmesan, grated
150 ml (5 fl oz) Chicken Stock (see here)
150 ml (5 fl oz) double cream
Preheat the oven to 200° C/400° F/Gas 6.
Peel the artichokes and slice lengthways into thick slices. Put the slices in cold water with the half lemon to prevent browning. Remove and dry.
Crush the garlic with the thyme to a fine paste. Mix the artichokes with the paste and season.
Butter a suitable baking dish, and place the artichokes in a couple of layers. Scatter with half the Parmesan. Pour over the stock and dot with the remaining butter. Cover with foil and bake for 20 minutes. Remove the foil, and turn the artichoke slices over. Scatter with the remaining Parmesan, add the cream, and bake for a further 10 minutes. Most of the liquid should have reduced, and the top will be crisp and brown.