Jerusalem Artichokes And Chickpeas Gratin
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus lemon
Juice from1 Paramount Citrus lemon
2 Paramount Citrus lemons, sliced
1 lb. Jerusalem artichokes, peeled and sliced
1 cup canned chickpeas
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
3 tablespoons olive oil
Salt and pepper to taste
1 egg yolk
½ cup heavy cream
½ cup seasoned breadcrumbs
¼ cup Romano cheese, grated
Directions
• Zest a lemon using a zester or a fine grater; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• Slice two lemons; set aside.
• Rub artichokes with lemon slices.
• In a large bowl, mix garlic, lemon zest, lemon juice, thyme and olive oil.
• Place artichokes and chickpeas into this mixture.
• Stir to coat.
• Season with salt and pepper to taste.
• Place in an oven safe dish.
• Meanwhile in a small bowl, whisk together egg yolk, cream, parmesan cheese and breadcrumbs.
• Pour this sauce over the artichokes and chickpeas.
• Bake at 375°F for 25-30 minutes until lightly brown and serve.
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Entrée Jerusalem Artichokes Gratin
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