Sunchoke and Tomato Gratin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
Directions:
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.
|
|