Jerusalem Artichokes or Sun Chokes Au Gratin (Topinambours Au Gratin)

Ingredients

• 1 pound Jerusalem artichokes, 8 to 10
• Salt to taste, if desired
• 4 tablespoons butter
• 4 tablespoons flour
• 1 ½ cups milk
• Freshly ground pepper to taste
• ⅛ teaspoon freshly grated nutmeg
• 2 tablespoons finely chopped onion
• ¼ cup heavy cream
• Pinch of cayenne pepper
• 1 cup grated Swiss or Gruyere cheese
• 1 egg yolk

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    308 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 10 grams protein; 91 milligrams cholesterol; 51 milligrams sodium

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

Preparation

1. Preheat the broiler.
2. 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.
3. 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.
4. 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.
5. Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
6. 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.
7. Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
8. Place under the broiler and let stand until bubbling and nicely glazed on top.

45 minutes