Working with 1 artichoke at a time, peel and
over with water. Scrub each artichoke thoroughly with a stiff vegetable
Preheat oven to 350 degrees F (175 degrees C).
Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Saute the mushrooms.
onions and garlic in one tsp oil for 4 minutes Add artichokes& carrot saute another minute Mix egg& flour in a bowl, add hot sauce Add artichoke mixture to the bowl, stir well In a clean skillet add 2 tsp oil, heat Drop tbsp of the mixture, level them a bit, cook one side then flip and brown the other side Only takes a couple of minutes on each side- they should be golden and the batter cooked through.
food processor. Mix the artichoke puree into the rice and
inutes before serving.
The Jerusalem Artichokes should be slightly crunchy
iving Everyday Cookbook.
NOTE: Jerusalem artichokes are tubers and have
Preheat oven to 400\u00b0F. Combine all ingredients. Arrange artichoke slices in single layer on a wire rack set over a large baking tray. Roast for 20 mins, or until crisp.
Scrub or peel artichokes.
Slice each artichoke to 1/4 inch thick slices.
In a Wok or frying pan, heat olive oil and butter on medium-high heat.
Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
Stir-fry for about 4 minutes, stirring often.
Do not overcook artichokes, they should be slightly crunchy.
Serve immediately.
stirring occasionally.
Add the Jerusalem artichokes, coating with the butter
Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
Drain & place artichokes in a food processor with the butter & milk & process until smooth.
To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
Serve the brushetta with the artichoke hummus.
Remove foil from chicken, add artichoke hearts. Cover and return
In an 8 or 9-inch nonstick skillet, heat oil over medium-high heat.
Add onion and garlic and saute until onion is lightly browned.
Add artichoke slices, salt and pepper and saute for 5 minutes; add wine and cook until almost all liquid has evaporated. Add water, cover and let simmer, stirring occasionally, until artichokes are tender, about 15 minutes.
Serve sprinkled with parsley.
Yield:
2 servings.
Mix all ingredients in roasting pan.
(You can mix all the liquid ingredients and spices and then pour over chicken, mushrooms, artichoke hearts and onion.)
Bake at 325\u00b0, uncovered, at least 1 1/2 hours, stirring a couple of times.
Serve over rice.
br>Add the mushrooms and artichoke hearts to the pan, then
Dip chicken breasts in bread crumb/flour mixture.
Brown in oil or margarine.
Lay in casserole dish, then put sliced mushrooms on top.
Sprinkle some oregano over chicken.
Cut artichoke hearts in pieces and put over chicken.
Add tomatoes with juice, cutting tomatoes into pieces and pour over all and bake about 1 hour at 350\u00b0 or until done.
Serve over rice.
Makes 4 servings.
Heat oil in frying pan.
Dredge chicken pieces in flour and lightly brown in oil.
Place in casserole with mushrooms and artichoke hearts.
Stir in garlic and spices (with tomatoes). Pour over chicken.
Bake at 350\u00b0 for 1 to 1 1/2 hours or until tender, adding sherry during last few minutes of cooking time. Makes 4 servings.
Preheat oven to 350\u00b0.
Heat oil in frying pan.
Dredge chicken breasts in seasoned flour and brown in oil.
Place chicken in casserole with mushrooms and artichoke hearts.
Stir garlic and spices with tomatoes and pour over chicken.
Bake 1 to 1 1/2 hours or until tender, adding sherry during the last few minutes of cooking time.
Yield: 4 servings.
Sprinkle chicken with pepper and paprika; set aside.
Coat a large, nonstick skillet with cooking spray; heat skillet.
Add chicken and cook for 5 minutes or until browned, turning once. Place chicken in a 13 x 9 x 2-inch baking dish coated with cooking spray.
Arrange artichoke hearts around chicken; set aside.
dollop with burrata, add an artichoke heart or two, top with