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.
Cooking Light OCTOBER 2004
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.
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