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||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|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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