Baked Sunchokes and Tomatos
  • 1 pound sunchokes in 1/4-inch-thick slices (4 cups)
  • 2 teaspoons olive oil
  • 4 cups thinly vertically sliced onion
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced celery
  • 1/8 teaspoon salt
  • 1 lb whole tomatoes, chopped
  • 1 bay leaf
  • Cooking spray
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 cup mild black olives- sliced
  1. Preheat oven to 375°. Cook artichokes in boiling water 5 minutes. Drain; set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add artichokes, celery, and next 5 ingredients (through bay leaf); cook 5 minutes or until thoroughly heated.
  2. Discard bay leaf. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese and olives. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 35 minutes or until sunchokes are tender and cheese is golden brown. Broil last few minutes if you want it crispier. Sprinkle with basil.
My sister gave me this recipe and I have refined it a bit for my tastes.