1TBS oil
Knob of butter
2 onions finely sliced
3 cloves garlic sliced (Te Mahanga Orchard)
500gms Jerusalem artichokes peeled and sliced (Wairuna Organics)
1tsp chopped thyme
200mls cream (Holy Cow Cream)
100mls vege stock or water
100gms spinach
Salt and black pepper
Topping:
Handful of oats
3 thick slices of stale bread
Small handful chopped walnuts or hazelnuts (optional)
25gms butter
30gms cheddar cheese
Heat oil and butter in frying pan, add onions and garlic and cook gently until soft. Add the artichokes, thyme, salt and pepper. Cook for 5 mins. Pour over the cream and stock or water. Stir in the spinach and transfer everything to a greased gratin dish.
Mix the topping ingredients together and sprinkle over the artichoke mix. Bake in oven 190 degrees celsius for 30 mins or until golden and bubbling.
(4 serves)
