Jerusalem Artichokes With Salsa Verde Recipes

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ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories     Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

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.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

JERUSALEM ARTICHOKES WITH SALSA VERDE



Jerusalem Artichokes with Salsa Verde image

This knobby vegetable has no relation to the artichoke-it's the tuber of a type of sunflower. Look for small, evenly sized ones so they'll cook at the same rate.

Provided by Travis Lett

Yield Makes 8 servings

Number Of Ingredients 9

3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
4 anchovy fillets packed in oil, drained, finely chopped
2 garlic cloves, finely grated
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons drained capers, chopped
1 tablespoon red wine vinegar
1/2 teaspoons crushed red pepper flakes

Steps:

  • Preheat oven to 450°F. Toss Jerusalem artichokes with 1/2 cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25-30 minutes.
  • Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

CRISPY ARTICHOKE FLOWERS WITH SALSA VERDE



Crispy Artichoke Flowers with Salsa Verde image

Categories     Appetizer     Side     Fry     Jerusalem Artichoke     Spring     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 10

2 lemons, halved
6 (4-oz) small (not baby) artichokes
4 cups olive oil
For salsa verde
1 tablespoon fresh lemon juice
1/8 teaspoon anchovy paste
3 tablespoons extra-virgin olive oil
1 tablespoon chopped shallot
1 tablespoon capers, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Trim and fry artichokes:
  • Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.
  • Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off pale-green top of artichoke. Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon. Trim fibrous parts from base and rub artichoke all over with a lemon half. Place in bowl of lemon water, then repeat trimming process with remaining artichokes.
  • Drain artichokes well, stem ends up. Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200°F, then submerge artichokes with tongs, stem ends down, in oil. Simmer until artichokes are tender, about 10 minutes. Transfer to paper towels to drain.
  • Reheat oil over moderate heat until deep-fat thermometer registers 365°F. Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned, and crisp, 30 to 40 seconds. Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes. Make sure oil returns to 365°F for each artichoke.
  • Make salsa verde:
  • Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season with salt and pepper.
  • Serve artichokes hot, warm, or at room temperature with sauce.

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