Elizabeth Schneider

Gratin of Jerusalem Artichokes

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Think of a combination of chestnuts, new potatoes, and cream with a hint of hazelnut, and you’ll have a sense of this luscious gratin.

In addition to keeping the artichokes a pale beige, the initial cooking in milk seems to minimize the effects of a vegetable that “doth provoke wind,” as the early cookbooks put it.

Ingredients

  • 1 pound Jerusalem artichokes, well scrubbed
  • 1 cup milk
  • 1 cup<

Method

  1. Cut artichokes into even-sized pieces, as large as possible. Bring to a boil with the milk and water; simmer until not quite tender—about 8-10 minutes.
  2. Drain, then cut into ¼-inch slices. Arrange in a shallow, buttered baking-serving dish.
  3. Boil cream, nutmeg, pepper, salt, and garlic in a tiny pan; remove garlic. Pour cream over artichokes, then sprin