Jerusalem Artichokes or Sun Chokes Au Gratin Topinambours Au Gratin - artichokes

Method

• Preheat the broiler.
• Using a small regular or swivel-bladed paring knife, peel the artichokes.
• If the artichokes are very large, cut them in half.
• Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
• Put the artichokes in a saucepan.
• Add cold water to cover and salt to taste.
• Bring to the boil.
• Let simmer about 10 to 15 minutes or until tender but still a little crisp.
• Drain well.
• Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
• Add the milk, stirring rapidly with the whisk.
• Add salt, pepper and nutmeg.
• Cut the hot artichokes into not-too-small bite-size cubes or wedges.
• There should be about two cups.
• Heat one tablespoon of butter in a saucepan and add the onion.
• Cook until wilted.
• Add the artichoke pieces, cream and cayenne.
• Bring to a boil and add the white sauce.
• Blend well.
• Bring to a simmer.
• Add three-quarters cup of the grated cheese and stir until melted.
• Add the egg yolk and let simmer about 15 seconds.
• Pour and scrape the mixture into a baking dish.
• Sprinkle with the remaining cheese.
• Place under the broiler and let stand until bubbling and nicely glazed on top.