The Jerusalem artichoke is not a part of the artichoke family, it’s actually a variety of sunflower. It has a unique nutty sweet flavour and a wonderful crunchy texture. It is also known as a sunchoke. A Japanese plastic mandoline is great to use for slicing the vegetables really thin for this recipe. Yield is 12 servings.
ingredients
directions
Preheat oven to 375 degrees F.
Heat the olive oil in a large saute pan on medium heat.
Add the onions, stir frequently and cook until the onions are softened and caramelized, about 35 minutes.
Add the garlic and jalapeno pepper and cook for another 1 to 2 minutes.
Season and set aside.
Bring the stock to a boil in a small saucepan.
Remove from the heat.
Butter a large ceramic baking dish (7- by 13-inches).
Start layering the gratin and remember to season the layers as you go with salt and pepper.
Place half the slices of artichokes evenly in the bottom of the baking dish.
Layer on top with even layers of half the onions, then half the green onions, 1 tbsp of herbes de Provence and and half of the thin rounds of butternut squash.
Repeat the sequence again.
Evenly pour over the chicken stock.
Cover with a sheet of tin foil and place in the oven for 20 to 25 minutes.
Remove the tin foil and bake 25 to 30 minutes longer, or until vegetables are fork tender. (Test doneness by inserting the tip of a paring knife in the centre.)
Remove from the oven and let sit for 5 minutes.
Cover to keep warm.
If using the Gruyère, preheat the broiler, sprinkle the cheese on top, and broil until golden brown, about 3 to 5 minutes.