Sunchoke and Tomato Gratin

Cooking Light
Tomatoes, basil, olives, and Parmesan cheese add a taste of the Mediterranean to nutty-flavored sunchokes. Parboiling the sunchokes is necessary to ensure they are tender.
6 servings (serving size: about 3/4 cup)


+ Add To Shopping List
1 pound Jerusalem artichokes (sunchokes), cut into 1/4-inch-thick slices (about 4 cups)
2 teaspoons olive oil
4 cups thinly vertically sliced onion
2 garlic cloves, minced
1/2 cup thinly sliced celery
2 tablespoons tomato paste
1/2 teaspoon fennel seeds, crushed
1/8 teaspoon salt
1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
1 bay leaf
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup sliced ripe olives
2 tablespoons thinly sliced fresh basil


Preheat oven to 375°.

Cook artichokes in boiling water 5 minutes. Drain; set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add artichokes, celery, and next 5 ingredients (through bay leaf); cook 5 minutes or until thoroughly heated. Discard bay leaf. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese and olives. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 35 minutes or until sunchokes are tender and cheese is golden brown. Sprinkle with basil.

Created date

September 2004

Nutritional Information

Calories 160
Caloriesfromfat 28 %
Fat 4.9 g
Satfat 1.9 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 7.1 g
Carbohydrate 24 g
Fiber 4.2 g
Cholesterol 6 mg
Iron 3.2 mg
Sodium 462 mg
Calcium 188 mg