Ingredients

  • 1 pound Jerusalem artichokes, 8 to 10
  • 2 tablespoons butter
  • ½ cup finely chopped onion
  • 2 tablespoons curry powder
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ cup golden raisins
  • 2 tablespoons chopped chutney
  • ½ cup milk
  • ½ cup heavy cream
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      350 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 30 grams sugars; 5 grams protein; 59 milligrams cholesterol; 39 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them lengthwise in half and then into one-inch pieces. They will be irregular in shape. There should be about three cups.
  2. Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the artichokes, curry powder, salt and pepper and stir. Add the raisins and chutney. Cook, stirring, about one minute.
  3. Add the milk and cream and bring to a boil. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp. Serve.

25 minutes

Dining and Cooking