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Broiled Sunchokes

AFTER WALKING BY A BIN OF LOCALLY GROWN, knobby brown sunchokes one autumn afternoon, I became curious about this unusual ingredient. Also known as Jerusalem artichokes, they taste like a cross between an artichoke heart and a potato and are at their best in the fall and winter months. If you can’t find sunchokes, substitute Yukon Gold potatoes.

Recipe information

  • Yield

    serves 4 as an appetizer or side dish

Ingredients

4

tablespoons (1/2 stick) unsalted butter

1

pound sunchokes, unpeeled, cut into 3/4-inch pieces

1

/2 medium yellow onion, thinly sliced

2

large celery ribs, thinly sliced

1

tablespoon chopped, drained sun-dried tomatoes in oil

1

tablespoon ground green peppercorns

1

/2 teaspoon kosher salt

1

tablespoon all-purpose flour

4

teaspoons pale dry sherry

2

tablespoons roughly chopped fresh flat-leaf parsley

4

ounces semihard cheese (page 23), grated (1 cup)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat the broiler.

    Step 2

    Heat a medium skillet on medium heat and melt the butter. Add the sunchokes and sauté for 10 minutes, or until brown. Add the onion and celery and sauté for 1 minute. Add the tomatoes, peppercorns, and salt. Sauté until the onions begin to caramelize, about 2 minutes. Add the flour and cook for 1 minute. Add the sherry and stir to deglaze the pan. Add the parsley and mix gently.

    Step 3

    Transfer the sunchokes to a baking dish and top with the cheese. Broil for 3 minutes, or until the cheese is melted and beginning to brown. Serve hot.

Pure Flavor
Explore Bon AppétitJerusalem ArtichokeVegetableCheeseSideStarterDinnerNut-FreeVegetarianQuickEasyFallWinterCookbooksEpicurious