Jerusalem Artichoke Shells

• 6 large Jerusalem artichokes, washed
• 2 garlic bulbs, split into cloves
• 30 g thyme

Place the j-chokes in a medium-sized pot with plenty of cold water. Season with salt and add the garlic and thyme. Bring to a boil and simmer until tender, about 20 minutes.

Drain the j-chokes and allow them to cool slightly. Slice them in half and scoop out the soft flesh with a spoon, being careful to keep the skin intact. Reserve the artichoke flesh for later.

Dehydrate the s