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Title: Sunchokes Au Gratin
Categories: Vegetarian
Yield: 1 Batch

Sunchokes
White sauce
Cheese; grated
Butter
Salt
Pepper
Nutmeg
Lemon juice; a few drops
Dried bread crumbs
1 sm Spanish onion;
- grated (optional)

Peel some artichokes and with a vegetable cutter shape them into
little balls (the size of a large marble) and cook them in salted
water until they begin to get tender, then drain them at once and put
them into a saucepan containing some warm butter, which has been
seasoned with salt, pepper, nutmeg, and a few drops of lemon juice;
cover the pan and let them simmer for about 10 minutes. Prepare a
thick white sauce and add 1 tb mild, grated cheese to each 1 cup;
pour a small quantity of the sauce over a buttered gratin dish and
arrange the artichokes in it, then cover them with the remainder of
the sauce; pour the remains of the butter in which the artichokes
were cooked over the top and scatter over it a moderately thick layer
of finely sifted, dried bread-crumbs mixed with half the quantity of
grated cheese, and bake in a quick oven until evenly browned.

If the flavour of onion is not objected to, a small, well-boiled
Spanish onion passed through a sieve and added to the sauce is an
improvement to the dish.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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