Serves 4 – easy to put together and full of prebiotic fodder for the microbes
1 tbsp olive oil
1 large onion, sliced not too thin
3 garlic cloves, crushed
500g Jerusalem artichokes, peeled and cut into roughly 3mm slices
About a handful of thyme – leaves only
2-4 tbsp crème fraîche (depending on how rich/creamy you want it)
A handful of grated cheddar or other well-flavoured melting cheese, to sprinkle on the top (I used more)
Salt and freshly ground black pepper
Heat the oil in a large frying pan over a medium heat, add the onion and garlic and lightly fry for about 10 minutes, until soft and beginning to colour.
Add the artichokes, thyme and the water, season and when it begins to bubble, cover the pan and turn the heat down low. Let the artichokes simmer for about 20 minutes until they are tender, stirring occasionally and adding a little more water if needed.
Pre-heat the grill when there is about five minutes left on this time. Remove the lid and turn the heat up, simmering for a few minutes more if necessary to reduce the liquid to a thick glaze.
Taste the artichokes and adjust the seasoning if needed.
Spread the crème fraîche on top of the artichokes, scatter with cheese and grill for a few minutes until the gratin is bubbling.
Note: I added some left over celeriac in there too.
Text © 2011 by Hugh Fearnley-Whittingsall