No Joke, It’s Not Really An Artichoke!
This is one of my favorite side dishes of all time! It’s made with Jerusalem artichokes, also called Sunchokes. Have you ever tried them? If not, you need to get to it! So many ways to prepare them, but this is like a potato gratin, only better. Jerusalem Artichoke and Sage Gratin is a flavorful and lighter than potato, side dish. If you love artichokes, you’re going to go crazy for Jerusalem Artichoke and Sage Gratin.
For another spin, here’s a link to my favorite stuffed artichoke recipe, yes, this one uses actual artichokes (Thistle Thrill you!) https://wp.me/p9KEfL-en
They are actually not artichokes at all, they are the edible root of a certain species of sunflower. Yes, my favorite flower also contains a most delicious little tuber attached to each one. They can be eaten raw or cooked. I prefer the taste of the cooked “sunchokes”. When cooked, they become tender and the tastes could be described as nutty and sweet. It’s an excellent substitute for potatoes because they lack the starch and are very low on the glycemic index too.
They look like knobbier and fatter ginger roots and must be washed well. They can be difficult to peel because of the knobs, but the skin is quite soft. The peel is edible, but I prefer this recipe with peeled Jerusalem Artichokes. They are in season from fall through spring. If you don’t see them in your store, ask. They are fairly easy to find, or, maybe your favorite store will order them for you. It’s worth it! I’ve been making this recipe since 1994. Here’s the original I’ve always used from Epicurious.
Jerusalem Artichoke and Sage Gratin
Peel Jerusalem artichokes and cut into 1-inch pieces.
In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will helps to prevent artichokes from turning brown.)
While artichokes are cooking, in a large skillet heat 2 tablespoons butter over medium high heat until foam subsides and sauté 1 large onion with 2 cloves of minced garlic, and 1 tablespoon freshly chopped sage until onion is golden, about minutes.
Preheat oven to 425° F.
Drain sunchokes and add to the bowl of a food processor. Pulse with onion mixture and 1/2 cup of grated Parmesan until smooth. Spoon purée into a 2-quart buttered (or use non-stick spray) gratin dish.
In large skillet melt remaining 3 tablespoons butter over moderate heat and sauté 2 1/2 cups of bread crumbs with remaining 2 tablespoons fresh chopped sage until golden, about 5 minutes. If you are gluten free, just substitute for a gluten free brand. Season bread crumbs with salt and pepper and sprinkle evenly over purée. Gratin may be prepared up to this point 2 days ahead and chilled covered.
Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
Fried Sage Leaves
In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp.
Transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
Enjoy!
Jerusalem Artichoke and Sage Gratin
Ingredients
- 4 pounds Jerusalem artichokes
- 2 cups milk
- 5 tablespoons unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh sage leaves
- 1/2 cup freshly grated Parmesan cheese
- 2 1/2 cups fresh bread crumbs (regular or gluten free)
- For fried sage leaves:
- olive oil for frying
- 12 whole fresh sage leaves
- coarse salt for sprinkling
Instructions
- Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will help prevent artichokes from discoloring.)
- While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and sauté onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.
- Preheat oven to 425° F.
- Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth. Spoon purée into a 2-quart buttered gratin dish. In large skillet melt remaining 3 tablespoons butter over moderate heat and sauté bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes.
- Season bread crumbs with salt and pepper and sprinkle evenly over purée.
- Gratin may be prepared up to this point 2 days ahead and chilled covered.
- Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
For the fried sage leaves:
- In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain.
- Sprinkle sage leaves with coarse salt.
- Enjoy!
- From the recipe by Epicurious
Karen Harris https://www.bittersaltysoursweet.com
