Jerusalem Artichoke Hummus With Rosemary Bruschetta Recipes

JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA

Steps:

• 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.

ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler.
• Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
• The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

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.

HUMMUS FROM 'JERUSALEM'

Steps:

• Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
• The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
• Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
• Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

ROSEMARY BRUSCHETTA

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
• Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
• Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.

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.