Easy Italian Recipes

 MAKES 4-6 SERVINGS

- 3 tablespoons unsalted butter
- Sea salt and freshly ground pepper
- 1 lb (500 g) Jerusalem artichokes, peeled
- 1/2 cup (2 oz/60 g) grated Parmigiano-Reggiano cheese

Native to North America, lerusalem artichokes were originally dubbed girasole, Italian for "sunflower," by early Europeans, a name that evolved into Jerusalem in the English-speaking world. The moniker is apt, for the tubers come from a type of sunflower that is a dose relative of the common garden sunflower. Also known as sunchokes, Jerusalem artichokes have a ;weet, nutty flavor reminiscent of artichokes, though the resemblance stops there.

Position a rack in the middle of the oven and preheat to 400°F (200°C). Grease the bottom of an oval gratin dish about 12 inches (30 cm) long with 1 tablespoon of the butter.

Bring a large saucepan three-fourths full of water to a bollo Add 1 tablespoon salt and the Jerusalem artichokes and cook until slightly softened, about 5 minutes. Drain well. When the artichokes are cool enough to handle, cut into slices about 1/4 inch (6 mm) thick.
Arrange the slices in the prepared dish. Sprinkle with salt and pepper. Cut the remaining 2 tablespoons butter into bits and dot the surface evenly. Sprinkle evenly with the cheese.

Bake the gratin until the cheese is golden and begins to melt and the Jerusalem artichokes are piping hot and tender when pierced with a knife, 15-20 minutes. Serve at once directly from the dish.

Buon appetito !