Sunchoke and Tomato Gratin

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.

Yield:

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

Recipe from

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

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

Preparation

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.

Note:

Claudia M. Caruana,

October 2004