Ginger?
NO, Jerusalem Artichokes….
Jerusalem Artichoke & Cheese Gratin
I love Jerusalem Artichokes, those rather ugly knobbly tubers that take over your garden if allowed……in fact they are part of the sunflower family and are sometimes called sunroot or sunchoke, as well as earth apples and topinambour. These long tubers are often confused with ginger root, but there the similarity ends, as they are rather nutty and sweet root vegetables that also have a high level of glucose and taste nothing like ginger! The most popular way to prepare them is in soups, and granted they do make a pretty damn good soup, but you can do so much more with them, and this gratin method of cooking them is one of my favourites.
This really is a stunning vegetarian meal and even the children will like it; the artichokes have a nutty, sweet flavour, similar to sweet potatoes and the combination of flavours works well with the saltiness of the cheese. Serve this midweek for a meatless meal with a big bowl of salad, fresh bread with cheese and fruit for afters…….it is easy to prepare and very satisfying as a cold weather meal. And, the best thing is that you don’t have to peel the artichokes in this recipe, which is always a pain.
This gratin was made with artichokes from my garden, they have gone berserk this year and have totally taken over large swathes of land ~ you have to be ruthless with them and turf them out at regular intervals, which I have just done. They are rather pretty when they flower however, and I am happy to have a small, rather than a large, patch of them at all times. I am wondering whether my Coronation Chickens would like a few tubers tossed to them now and then, I may try that out tomorrow…….poor unsuspecting hennys…..
Although I have suggested this as a main meal it would also be great if served as an accompaniment, especially when served with Winter roasts, warming stews and hot pots etc. I must issue an word of warning however, artichokes are known for their rather windy effects afterwards…..they are not called “Fartichokes” in our house for nothing……sorry, but I had to warn you lest you venture out to a (small and intimate) public place after eating them!
I have to dash now ~ it is cleaning the hen hut time again, see you later and do give this recipe a try if you want to do something alternative with Jerusalem Artichokes, it really is rather good!
Jerusalem Artichoke & Cheese Gratin
Ingredients:600g Jerusalem artichokes
25g butter
100g grated Cheddar cheese
50g grated Parmesan Cheese
6 tablespoons crème fraîche
salt and pepper to taste
Method:
- Preheat oven to 190C/400F/Mark 6.
- Scrub artichokes and boil for 5 minutes.
- Drain and allow to cool.
- Cut the artichokes into thick slices, and arrange in a buttered dish so they overlap, add the crème fraîche and mix well.Season to taste with salt and pepper.
- Scatter over the Parmesan and Cheddar cheese.
- Bake until a golden crust forms and the cheese has melted and is bubbling ~ about 20 to 30 minutes.
- Serve hot with salad and bread.
Priya Sreeram says
what a lovely looking dish and such yum flavours in it !
The KitchenMaid says
Ahem, yes, artichokes aren't very sociable, are they? But will they have the same effects on your chickens?! I'm sure this gratin would be worth it – perhaps just a bracing walk in the outdoors afterwards!
Dom at Belleau Kitchen says
I adore Jerusalem artichoke, this is such a novel way to serve it, I bet this would be fabulous with the sunday roast! Gorgeous pictures!
Karen S Booth says
Thanks Priya, this is very tasty and makes a change from usual root vegetables.
Karen S Booth says
You are right Kitchen Maid! And your advice is VERY sound!! Thanks for stopping by…….Karen
Karen S Booth says
Thanks Dom ~ this would be a change of pace on the vegetable front for a roast dinner, you are right.
Karen
La Table De Nana says
Looks delish!
Lauren says
I may live in the Sunflower State, but I've never had a Jerusalem artichoke. I might have to grow them to try them out, because I've never seen them for sale, either. This dish looks delicious (despite the flatulence).
Thrifty Household says
Thank you for the recipe Karen, I'm often at a loss with jerusalem artichokes so end up just roasting them again…but this, I'll be trying out!
Inside a British Mum's Kitchen says
Super recipe! the gratin looks to die for – I could really do with a large plate of it right now! So excited for the cookbook!!! hope you got my address ok – thanks again I'm thrilled :))
Mary x
createwithmom says
i like this yummy combination Karen it looks delicious
Choclette says
Oh well done Karen, you've given the humble artichoke a new lease of life. I love them and you have reminded me it's probably time to dig them up. My mother always used to serve them up at Christmas dinner in a lemon cream which was delicious. I used to make a root crumble with plenty of artichokes. Unfortunately CT is unable to eat them so I don't partake very often these days, but you've inspired me to dig some up and have them anyway – yum!
Laura@howtocookgoodfood says
This looks like a perfect accompaniment to a roast. I love the combination of artichokes with masses of cheese. Baked in the oven………I love a gratin!
Maya Russell says
Shared on twitter,
@maisietoo
kirk says
Hi ,which part of the artichoke is best to use for this recipe??
thaanks
Karen Burns-Booth says
This is a Jerusalem artichoke, so you peel them and use all of it, it’s not a globe artichoke!