Jerusalem Artichoke Patties 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.

CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH

Steps:

• Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.

JERUSALEM ARTICHOKE PATTIES

Steps:

• 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.

JERUSALEM ARTICHOKE PANCAKES

Steps:

• Line 2 baking sheets with waxed paper or aluminum foil. Grate onions and artichokes in food processor with shredder attachment or by hand on box grater. Transfer to roasting pan or large bowl.
• Crack eggs into small bowl. Add maple syrup, nut oil, salt, peppers and nutmeg. Whisk together and pour onto grated vegetables. Mix lightly with fingers. Sprinkle flour over surface and mix lightly with fingers. Form into 16 3-inch pancakes about 1/2-inch thick, placing each on baking sheet when it is shaped.
• In large heavy-bottomed skillet or griddle, heat half the vegetable oil and 1 tablespoon butter over medium heat. Cook half the pancakes until golden brown, 5 to 7 minutes a side. If pancakes brown too quickly, lower heat to cook them through. If skillet or griddle becomes dry, add more oil. Remove pancakes to paper towel-lined baking sheet. Add remaining oil and butter and cook remaining pancakes. Cover finished pancakes loosely with foil and hold in a warm oven until ready to serve.

JERUSALEM ARTICHOKES

Steps:

• Squeeze the lemon into a bowl of water. Thinly slice the lemon and set the slices aside.
• With a sharp knife, scrape the outside skin of the artichokes just to remove the dark nubs. Slice the artichokes into 1/4-inch slices and put them in the bowl of lemon water.
• In a large skillet set over medium-low heat, heat the oil. Drain the artichoke slices and put them in the skillet. Add the lemon slices, garlic, and thyme. Season with the salt and pepper. Cook, stirring, for 10 minutes or until the artichokes are tender when pierced with a knife.

JERUSALEM ARTICHOKE GRATIN

Steps:

• Scrub the sunchokes and slice into 1/4 thick slices.
• In a 13-inch-x-9-inch a baking dish, add melted butter.
• Arrange the sliced chokes in casserole so that they overlap slightly.
• Sprinkle with salt, black pepper and garlic powder.
• If Using: Mix together onions & green onions; sprinkle over chokes.
• Sprinkle with Parmeasn chesse.
• Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
• Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
• The Jerusalem Artichokes should be slightly crunchy.