Jerusalem Artichoke and Sage Gratin

1. 1

   Peel Jerusalem artichokes and cut into 1-inch pieces.

2. 2

   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.

3. 3

   (Milk will help prevent artichokes from discoloring.)

4. 4

   While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and saute onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.

5. 5

   Preheat oven to 425 F.

6. 6

   Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth.

7. 7

   Spoon puree into a 2-quart buttered gratin dish.

8. 8

   In large skillet melt remaining 3 tablespoons butter over moderate heat and saute bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes.

9. 9

   Season bread crumbs with salt and pepper and sprinkle evenly over puree.

10. 10

    Gratin may be prepared up to this point 2 days ahead and chilled covered.

11. 11

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

12. 12

    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.

13. 13

    Sprinkle sage leaves with coarse salt.

* Per serving · 4 servings · Values may vary.