Sourdough Toast with Crispy Artichokes
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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 sprigs 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
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