Artichoke and thyme bake
A lovely baked side dish with crispy garlic croutons.
Photo: Marco Del Grande
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- 4 globe artichokes, trimmed and cut into quarters
- Juice and grated zest of ¼ lemon
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 2 cups coarsely chopped sourdough bread
- 4 sprigs thyme, picked
- ½ cup grated parmesan
- ½ cup pouring cream
- ½ cup chicken or vegetable stock
Place artichokes in a saucepan and cover with coldwater. Add lemon juice and bring to the boil over medium heat, then reduce heat and simmer for 10-15 minutes or until tender. Drainwell.
Preheat oven to 200C. Heat oil in a frying pan and add garlic and bread and cook over medium heat for three to four minutes until bread is pale golden.
Transfer the mixture to a bowl and add lemon zest, thyme and parmesan and mixwell. Place artichokes in an ovenproof dish (six-cup capacity) and pour combined creamand stock over artichokes.
Top with the bread mixture and bake for about 15 minutes or until golden.