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1
Peel Jerusalem artichokes and cut into 1-inch pieces.
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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.
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3
(Milk will help prevent artichokes from discoloring.)
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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.
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5
Preheat oven to 425 F.
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6
Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth.
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7
Spoon puree into a 2-quart buttered gratin dish.
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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.
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9
Season bread crumbs with salt and pepper and sprinkle evenly over puree.
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10
Gratin may be prepared up to this point 2 days ahead and chilled covered.
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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.
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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.
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13
Sprinkle sage leaves with coarse salt.
