JERUSALEM ARTICHOKES OR SUN CHOKES AU GRATIN (TOPINAMBOURS AU GRATIN)
Provided by Craig Claiborne
Categories dinner, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
- Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to the boil. Let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
- Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add salt, pepper and nutmeg.
- Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
- Heat one tablespoon of butter in a saucepan and add the onion. Cook until wilted. Add the artichoke pieces, cream and cayenne. Bring to a boil and add the white sauce. Blend well. Bring to a simmer. Add three-quarters cup of the grated cheese and stir until melted. Add the egg yolk and let simmer about 15 seconds.
- Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
- Place under the broiler and let stand until bubbling and nicely glazed on top.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 441 milligrams, Sugar 11 grams, TransFat 0 grams
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Jamaha Wolf
[email protected]Yum!
Jody Cordova
[email protected]I'll pass.
Kusum Adhikari
[email protected]Not bad.
Daniel Barca
[email protected]Would make again!
Md Ys
[email protected]Meh.
xolani chaba
[email protected]Delicious!
Ashok Gautam
[email protected]Overall, I thought this Jerusalem artichoke gratin was a solid dish. The flavors were well-balanced and the texture was pleasing. I would definitely make it again.
Muhammad Saghir
[email protected]I found this gratin to be a bit bland. The Jerusalem artichokes didn't have much flavor and the sauce was too thin. I think it could have used more seasoning or a different type of cheese.
Tammy Grant
[email protected]This dish was a bit too rich for my taste, but I can see why others would enjoy it. The Jerusalem artichokes were cooked perfectly and the sauce was flavorful, but the cheese topping was a bit overwhelming.
Muhindo Reagan
[email protected]I'm always looking for new ways to cook Jerusalem artichokes, and this gratin did not disappoint. The creamy sauce and crispy cheese topping were the perfect complement to the earthy flavor of the sun chokes.
Shipu Pal
[email protected]This gratin was a hit at my dinner party! Everyone loved the unique flavor of the Jerusalem artichokes and the crispy cheese topping. It's a definitely a dish that I'll be making again.
Jega Jega
[email protected]I followed the recipe exactly and the results were amazing. The Jerusalem artichokes were tender and flavorful, and the sauce was rich and creamy. I highly recommend this dish to anyone looking for a new and exciting way to enjoy sun chokes.
Jenna Naga
[email protected]This Jerusalem artichoke gratin was a delightful surprise! The unique flavor of the sun chokes paired perfectly with the creamy sauce and crispy cheese topping. It's a comforting and elegant dish that's sure to impress your guests.