Ingredients Jump to Instructions ↓

  1. 4 pounds Jerusalem artichokes

  2. 2 cups milk

  3. 5 tablespoons unsalted butter

  4. 1 large onion, chopped

  5. 2 garlic cloves, minced

  6. 3 tablespoons chopped fresh sage leaves

  7. 1/2 cup freshly grated Parmesan cheese

  8. 2 1/2 cups fresh bread crumbs

  9. olive oil for frying

  10. 12 whole fresh sage leaves

  11. coarse salt for sprinkling

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 425° F.

  3. 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.

  4. Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.

  5. To make fried sage leaves:

  6. 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.


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