Sunchoke Gratin Recipes

Steps:

• Preheat oven to 375 degrees F. Reduce cream in a heavy saucepan over medium heat by about 1/3. Slice sunchokes very thin with a mandolin or in a food processor.
• Butter a small casserole or 8 inch square baking dish. Arrange a thin layer of sunchokes. Top with a few spoonfuls of cream, a few spoons of both cheeses, salt and pepper. Continue layering until you have used all the sunchokes. The top layer should be cheese.
• Bake 45 minutes or until tender when pierced with a knife. Run under the broiler for a few minutes to brown top, if desired.

Steps:

• Preheat the broiler.
• Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
• Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to the boil. Let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
• Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add salt, pepper and nutmeg.
• Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
• Heat one tablespoon of butter in a saucepan and add the onion. Cook until wilted. Add the artichoke pieces, cream and cayenne. Bring to a boil and add the white sauce. Blend well. Bring to a simmer. Add three-quarters cup of the grated cheese and stir until melted. Add the egg yolk and let simmer about 15 seconds.
• Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
• Place under the broiler and let stand until bubbling and nicely glazed on top.

Steps:

• Scrub the sunchokes and slice into 1/4 thick slices.
• In a 13-inch-x-9-inch a baking dish, add melted butter.
• Arrange the sliced chokes in casserole so that they overlap slightly.
• Sprinkle with salt, black pepper and garlic powder.
• If Using: Mix together onions & green onions; sprinkle over chokes.
• Sprinkle with Parmeasn chesse.
• Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
• Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
• The Jerusalem Artichokes should be slightly crunchy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Steps:

• Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
• In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.