Sourdough Toast with Cannellini Beans, Le Gruyère AOP and Crispy Jerusalem Artichokes

Sourdough Toast serves 4
1	shallot, finely chopped
1	garlic clove, minced
1 tbsp	olive oil
400 g	cooked cannellini beans, drained
5 dl	chicken or vegetable broth
2-3	sprigs fresh thyme
30 g	grated Le Gruyère AOP + extra for garnishing
1 tsp	finely grated lemon zest
a dash of fresh lemon juice
salt and ground black pepper
fresh thyme for garnish

Crispy Jerusalem Artichokes
300 g	Jerusalem Artichokes
3 tbsp	olive oil
50 g	butter
4	slices sourdough toast

Crispy Jerusalem Artichokes: Scrub the artichokes thoroughly and cut into slices. Heat oil and butter in a skillet and cook artichokes, stirring occasionally, until cooked through and crispy.
Sauté the shallot and garlic in oil in a skillet for a few minutes. Add the beans, broth and thyme. Bring to a boil and let simmer for 5 minutes.
Add the Le Gruyère AOP, lemon zest and juice. Stir until the cheese has melted. Season to taste with salt and pepper.
Top the sourdough toasts with beans, broth and then the crispy artichokes and grated cheese. Garnish with thyme.