Sourdough Toast with Crispy Artichokes

This recipe brings together rustic comfort and refined flavors. Toasted sourdough is topped with a creamy bean mixture enriched with Le Gruyère AOP, garlic, and thyme. Crispy Jerusalem artichokes add texture, while lemon zest provides freshness. Finished with extra cheese and herbs, it’s a simple yet elegant dish perfect for sharing at any meal.

Pip Lisa Eisenman Frisk & Monica Eisenman

Ingredients for

4

Note

Attention change of number of people

Crispy Jerusalem Artichokes

  • 300 g
    Jerusalem artichokes, scrubbed
  • 30 g
    olive oil
  • 50 g
    butter

Bean Mixture

  • 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
    Gruyère AOP
  • 30 g
    of lemon juice
  • 1 tsp
    finely grated lemon zest
  • 10 ml
    fresh lemon juice
  • 1 pinch
    of salt
  • 1 pinch
    of salt

To serve

  • 4 slices
    sourdough bread
  • 50 g
    Gruyère AOP grated

Preparation

Crispy Jerusalem Artichokes

  1. Prepare the Jerusalem Artichokes: Scrub thoroughly and cut into slices. Heat olive oil and butter in a skillet. Cook the artichokes, stirring occasionally, until tender and crispy.

Bean Mixture

  1. Cook the Bean Mixture: Sauté the shallot and garlic in olive oil in a skillet for a few minutes. Add the beans, broth, and thyme. Bring to the boil, then simmer for 5 minutes. Stir in the Le Gruyère AOP, lemon zest, and lemon juice until the cheese has melted. Season with salt and black pepper to taste.

To serve

  1. Assemble the Toasts: Place toasted sourdough slices on plates. Spoon the beans and broth over each toast. Top with crispy Jerusalem artichokes and extra grated Le Gruyère AOP.
  2. Garnish with fresh thyme.

Delicious to know

For extra flavor, roast the Jerusalem artichokes with garlic until golden. Rub toasted sourdough with a cut clove for added depth before assembling.
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