AFTER WALKING BY A BIN OF LOCALLY GROWN, knobby brown sunchokes one autumn afternoon, I became curious about this unusual ingredient. Also known as Jerusalem artichokes, they taste like a cross between an artichoke heart and a potato and are at their best in the fall and winter months. If you can’t find sunchokes, substitute Yukon Gold potatoes.

　　

Ingredients

serves 4 as an appetizer or side dish

　　4 tablespoons (1/2 stick) unsalted butter

　　1 pound sunchokes, unpeeled, cut into 3/4-inch pieces

　　1/2 medium yellow onion, thinly sliced

　　2 large celery ribs, thinly sliced

　　1 tablespoon chopped, drained sun-dried tomatoes in oil

　　1 tablespoon ground green peppercorns

　　1/2 teaspoon kosher salt

　　1 tablespoon all-purpose flour

　　4 teaspoons pale dry sherry

　　2 tablespoons roughly chopped fresh flat-leaf parsley

　　4 ounces semihard cheese (page 23), grated (1 cup)

　　

Step 1

Preheat the broiler.

　　

Step 2

Heat a medium skillet on medium heat and melt the butter. Add the sunchokes and sauté for 10 minutes, or until brown. Add the onion and celery and sauté for 1 minute. Add the tomatoes, peppercorns, and salt. Sauté until the onions begin to caramelize, about 2 minutes. Add the flour and cook for 1 minute. Add the sherry and stir to deglaze the pan. Add the parsley and mix gently.

　　

Step 3

Transfer the sunchokes to a baking dish and top with the cheese. Broil for 3 minutes, or until the cheese is melted and beginning to brown. Serve hot.

　　Pure Flavor