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
Preparation
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.
