Sourdough Toast with Crispy Artichokes

Ingredients

• 300 g Jerusalem artichokes, scrubbed
• 30 g olive oil
• 50 g butter
• 1 shallot, finely chopped
• 1 clove of garlic, minced
• 10 g olive oil
• 400 g cooked cannellini beans, drained
• 5 dl vegetable stock
• 2 sprig of thyme
• 40 g Le Gruyère AOP
• 30 g of lemon juice
• 1 tsp finely grated lemon zest
• 10 ml fresh lemon juice
• 1 pinch of salt
• 4 slices sourdough bread
• 50 g Gruyère AOP grated