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Sunchoke and Tomato Gratin

Yield 6 servings (serving size: about 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.