Jerusalem Artichokes And Shrimp Vinaigrette Recipes

JERUSALEM ARTICHOKES AND SHRIMP VINAIGRETTE

Steps:

• Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
• Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
• While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
• Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
• Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON

Steps:

• Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
• Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

JERUSALEM ARTICHOKE GRATIN

Steps:

• In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
• Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.

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.

JERUSALEM ARTICHOKE VINAIGRETTE

Steps:

• In a small saucepan, combine Jerusalem artichokes, tarragon stems, and half of the vinegar. Add enough water to cover by about 1/2 inch. Season with salt and pepper. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 25 minutes. Drain, and place in a blender. Add just enough of the cooking liquid to puree until very smooth. Add reserved tarragon leaves, remaining vinegar, and shallots. Pulse to combine. Add either grapeseed oil or a little of the cooking liquid depending on the desired consistency.

SHRIMP AND ARTICHOKE VINAIGRETTE

Steps:

• Combine all ingredients in a large bowl. Refrigerate a minimum of 6 hours or a maximum of 2 days.
• Drain and serve on letter leaves.

TURNIP AND JERUSALEM ARTICHOKE SOUP

Steps:

• When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
• Start the soup by sauteing the onions in the oil for a couple minutes.
• Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
• You may need to add 1/4 cup water if things start to stick to the pot.
• Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
• Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
• Remove the bay leaf.
• Liquidise if preferred, then season to taste.

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.