Crispy Jerusalem Artichokes With Roasted Garlic Rosemary Recipes

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• 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.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

JERUSALEM ARTICHOKES WITH ROASTED GARLIC IN A CREAMY CHEESY SAUC

Steps:

• Place the sun chokes in a cold water bath while preparing the casserole.
• Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
• Meanwhile fry bacon till crisp in a very large frying pan.
• Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
• Stir in the flour to coat the onions then stir in the cream.
• Once the garlic is cool enough to handle squeeze out the cloves.
• Mash the garlic to a paste and transfer to a Cream mixture.
• Add parsley, fennel seed, rosemary and simmer.
• Add the cheeses except for 2 tablespoons of the mozzarella.
• Stir some of the sauce into the eggs then add to the mixture.
• Stir in the bacon pieces keeping 1/3 for the topping.
• Season the mixture with salt and pepper.
• Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
• Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
• Top with the remaining cheese and bacon
• Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
• Let cool for 20 minutes before cutting into squares and serving.

ROSEMARY-ROASTED JERUSALEM ARTICHOKES AND TOMATOES

Steps:

• 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( discard skin) or just Transfer to serving dish and serve.