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 | lb | Jerusalem Artichokes (peeled and sliced) |
| 1 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| Juice of 1 lemon | ||
| 2 | clove | of garlic (minced) |
| 2 | tbsp | fresh thyme (picked and chopped) |
| 1 1⁄2 | c | freshly grated Parmesan |
| 1 | c | bread crumbs |
| 2 | tbsp | olive oil |
| Salt and pepper |
Preheat oven to 425°. In large bowl mix artichokes, yogurt, lemon, garlic, 1 tablespoon of thyme, 1 cup of parmesan, and salt and pepper to taste. Place in oven 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.