Sunchoke And Tomato Gratin

• 1 pound Jerusalem artichokes (sunchokes), cut into 1/4-inch-thick slices (about 4 cups)
• 2 teaspoons olive oil
• 4 cups thinly vertically sliced onion
• 2 garlic cloves, minced
• 1/2 cup thinly sliced celery
• 2 tablespoons tomato paste
• 1/2 teaspoon fennel seeds, crushed
• 1/8 teaspoon salt
• 1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
• 1 bay leaf
• Cooking spray
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup sliced ripe olives
• 2 tablespoons thinly sliced fresh basil

1. Preheat oven to 375u0b0.
2. Cook artichokes in boiling water 5 minutes. Drain; set aside.
3. 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. 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 375u0b0 for 20 minutes. Uncover and bake an additional 35 minutes or until sunchokes are tender and cheese is golden brown. Sprinkle with basil.

artichokes, olive oil, onion, garlic, celery, tomato paste, fennel seeds, salt, tomatoes, bay leaf, cooking spray, parmesan cheese, olives, fresh basil

Taken from www.myrecipes.com/recipe/sunchoke-tomato-gratin (may not work)