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 the Jerusalem artichokes well and crisp in ice water. Sprinkle with salt and pepper to season.
Eat out of the hand as you would radishes.
ou have to clean the artichokes. They are pretty knobby, and
Wash and peel the artichokes, slice in covered pan.
Cook in small amount of water (salted).
Boil for 10 to 15 minutes until tender.
Drain well.
Melt butter in a saucepan.
Blend in flour, salt and white pepper; add cream or milk, all at once.
Cook and stir until thickened and bubbly.
Remove from heat.
Stir in parsley.
Serve sauce over cooked artichokes.
Makes 4 to 6 servings.
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.
Scrub artichokes and slice 1/4 inch thick.
In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
divide the mustard seed evenly among the jars and add the artichokes.
Fill each jar with the hot liquid and seal.
Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
See altitude chart for altitudes higher than 1000 feet sea level.
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.
ream in large saucepan. Drain artichokes; add to pan. Bring to
Peel artichokes and place in bowl of
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.
Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
Season to taste.
While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
Sprinkle some on top of each bowl of soup along with some croutons, if desired.
Peel artichokes and chop coarsely.
Place artichokes, onions, bouillon cubes and water in a large pan.
Bring to boil; lower heat.
Cover and simmer for 1 1/2 hours.
Rub through a sieve or grind in a food mill.
Serve hot.
Peel the artichokes
Have a pot of lightly salted water boiling.
Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2\" would be only 3 minutes).
Dash into cold water and leave in cold water until you are ready to broil them.
Turn on Broiler.
Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
They should still be crisp.
Preheat the oven to 400\u00b0F.
Place the artichokes and sweet potato into a baking pan and dot with 3 tbsp of the butter. Roast for 30 mins, until golden brown.
Melt the remaining 1 tbsp butter in a large saucepan on medium heat. Cook the onion, garlic and celery for 5 mins, until softened.
Add the chicken stock and roasted vegetables to the pan. Bring to a boil. Reduce the heat to low. Simmer for 15-20 mins.
Using an immersion blender, puree until smooth. Season. Stir in cream. Serve topped with chives.
Melt the butter with a dash of olive oil in a large pot and soften the onion for a few minutes, before adding the garlic.
After a few minutes add spices and herbs, the carrots, potatoes and artichokes, and let them sweat for 10 minutes on a low heat with the lid on.
Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
You can the blend all or half of the soup. I personally prefer to leave some veggie chunks in mine!
Taste to check the seasoning, re-heat and serve.
egrees C).
Toss the Jerusalem artichokes, potatoes, and garlic with 1
yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using
inutes before serving.
The Jerusalem Artichokes should be slightly crunchy.
Preheat the oven at 350 degrees F.
Cut the artichokes in half.
In a bowl, mix everything together.
Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
Preheat oven to 400 degrees; spray jellyroll pan with cooking spray or line with release foil for easy cleanup.
Scrub chokes and cut into 1 1/4 inch pieces.
In pan toss sunchokes, tomatoes, garlic, rosemary, oil, salt & pepper; then arrange sunchokes around edge of pan and tomatoes in center.
Roast vegetables for 20 minutes; gently stir in green onions into sunchokes and continue to roast until chokes are tender and browned about 10 minutes longer.
Cool roasted vegetables 10 minutes, if you wish to remove skin from tomatoes( ...