Sunchoke and Tomato Gratin

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

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.