JERUSALEM ARTICHOKES OR SUN CHOKES AU GRATIN (TOPINAMBOURS AU GRATIN)
Provided by Craig Claiborne
Categories dinner, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- 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.
- 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.
- 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.
- Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
- 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.
- Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
- Place under the broiler and let stand until bubbling and nicely glazed on top.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 441 milligrams, Sugar 11 grams, TransFat 0 grams
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