Curried Jerusalem Artichokes or Sun Chokes (Topinambours Au Kari)

• 1 pound Jerusalem artichokes, 8 to 10
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 2 tablespoons curry powder
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup golden raisins
• 2 tablespoons chopped chutney
• 1/2 cup milk
• 1/2 cup heavy cream

1. Using a small regular or swivel-bladed paring knife, peel the artichokes.
2. Cut them lengthwise in half and then into one-inch pieces.
3. They will be irregular in shape.
4. There should be about three cups.
5. Heat the butter in a saucepan and add the onion.
6. Cook, stirring, until wilted.
7. Add the artichokes, curry powder, salt and pepper and stir.
8. Add the raisins and chutney.
9. Cook, stirring, about one minute.
10. Add the milk and cream and bring to a boil.
11. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp.
12. Serve.

artichokes, butter, onion, curry powder, salt, freshly ground pepper, golden raisins, chutney, milk, heavy cream

Taken from cooking.nytimes.com/recipes/1511 (may not work)