Baked Jerusalem Artichokes with Breadcrumbs, Thyme, and Lemon Recipe | Jamie Oliver

Total: 1 hr Prep: 15 min Cook: 45 min Serves 4-6

Ingredients

1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
3 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale breadcrumbs
Salt and freshly ground black pepper
Olive oil

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Instructions

Preheat and Prep: Heat your oven to 230C/450F/Gas 8. In a bowl, mix creme fraiche, lemon juice, garlic, half the thyme, and most of the Parmesan. Season generously, dilute with 6-8 tablespoons water, then stir in sliced artichokes. Transfer to an ovenproof dish, cover with foil, and bake 35 minutes.[1][3][10]
Top and Crisp: Combine breadcrumbs, remaining thyme, salt, pepper, and a drizzle of olive oil. Remove foil from dish, scatter on remaining Parmesan, then evenly top with breadcrumbs. Bake uncovered 15 minutes until golden. For rustic texture, poke artichokes gently to let crumbs settle in.[1][3][10]

Why You'll Love It

Imagine the nutty, earthy magic of Jerusalem artichokesthose knobbly sunchokes tasting like potatoes meets chestnutstransformed into a creamy, crunchy gratin. Fresh lemon zings against rich creme fraiche, garlic and thyme weave savory magic, and Parmesan melts into bubbly gold. The breadcrumb crown? Pure sexy crunch over tender bites. Perfect for autumn roasts, weeknights, or holidaysimpress without the fuss![1][5][10]

Tips for Success

Peel tough skins carefully; slice pencil-thick for perfect tenderness.[1][5]
Steam or roast (not boil) sunchokes to avoid mushiness.[1]
Use fresh thyme, real Parmigiano-Reggiano, and bold seasoning.[1]
Pairs with roasted pork, chicken, fish, or as veggie main with salad.[3]
Leftovers? Reheat in oven for crisp revival; freezes well.[1]
Nutrition boost: Prebiotic inulin for gut health, low-starch, blood sugar-friendly.[4][7]