ver with water. Scrub each artichoke thoroughly with a stiff vegetable
Working with 1 artichoke at a time, peel and
Drain before adding to the recipe later.
Start the soup
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
stirring occasionally.
Add the Jerusalem artichokes, coating with the butter
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.
Wash and scrape artichoke tubers.
Place in sterilized pint size jars.
Mix other ingredients in saucepan and bring to boil. Pour over artichokes.
Seal jars.
Allow to set one month before using.
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.
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.
Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.
When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes.
Serve.
carrots, potatoes, pumpkin, zucchinis, and Jerusalem artichoke to the pot; cover the
Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking.
Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening.
At serving time, melt butter (margarine) in a large skillet.
Cut artichokes into thin slices.
Add artichokes and beans to the skillet.
Shake skillet and gently stir the veggies until heated through 5-6 minutes.
Toss with parsley and oregano.
Serve.
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
old in dry spinach and artichoke hearts.
-Fold the mixture
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.