Jerusalem Artichokes or Sun Chokes Au Gratin (Topinambours Au Gratin)

1. 1

   Preheat the broiler.

2. 2

   Using a small regular or swivel-bladed paring knife, peel the artichokes.

3. 3

   If the artichokes are very large, cut them in half.

4. 4

   Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.

5. 5

   Put the artichokes in a saucepan.

6. 6

   Add cold water to cover and salt to taste.

7. 7

   Bring to the boil.

8. 8

   Let simmer about 10 to 15 minutes or until tender but still a little crisp.

9. 9

   Drain well.

10. 10

    Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.

11. 11

    Add the milk, stirring rapidly with the whisk.

12. 12

    Add salt, pepper and nutmeg.

13. 13

    Cut the hot artichokes into not-too-small bite-size cubes or wedges.

14. 14

    There should be about two cups.

15. 15

    Heat one tablespoon of butter in a saucepan and add the onion.

16. 16

    Cook until wilted.

17. 17

    Add the artichoke pieces, cream and cayenne.

18. 18

    Bring to a boil and add the white sauce.

19. 19

    Blend well.

20. 20

    Bring to a simmer.

21. 21

    Add three-quarters cup of the grated cheese and stir until melted.

22. 22

    Add the egg yolk and let simmer about 15 seconds.

23. 23

    Pour and scrape the mixture into a baking dish.

24. 24

    Sprinkle with the remaining cheese.

25. 25

    Place under the broiler and let stand until bubbling and nicely glazed on top.

* Per serving · 4 servings · Values may vary.