Jerusalem Artichokes With Tarragon 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 TARRAGON



Jerusalem Artichokes With Tarragon image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

2 pounds Jerusalem artichokes
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh tarragon leaves

Steps:

  • Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
  • Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
  • Sprinkle the artichokes with tarragon and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 22 grams

JERUSALEM ARTICHOKES WITH PARMESAN



Jerusalem Artichokes with Parmesan image

If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce

Provided by Bergy

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb jerusalem artichoke, peeled and equal size
2 tablespoons lite olive oil
6 tablespoons parmesan cheese, grated
salt and pepper

Steps:

  • Peel the artichokes
  • Have a pot of lightly salted water boiling.
  • Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
  • Dash into cold water and leave in cold water until you are ready to broil them.
  • Turn on Broiler.
  • Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
  • Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
  • They should still be crisp.

STEAMED ARTICHOKES WITH TARRAGON MAYONNAISE



Steamed Artichokes with Tarragon Mayonnaise image

Artichokes can be steamed and chilled in advance and served with tarragon-flecked mayonnaise as a simple starter.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 6 to 8

Number Of Ingredients 7

2 lemons
6 to 8 artichokes
1/4 cup water
2 cups mayonnaise
1 1/2 teaspoons chopped fresh tarragon
3 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste

Steps:

  • Squeeze juice of 1 lemon into a large bowl of cold water.
  • Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
  • Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
  • Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.

JERUSALEM ARTICHOKE VINAIGRETTE



Jerusalem Artichoke Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

5 Jerusalem artichokes, washed and very thinly sliced
3 sprigs fresh tarragon, picked of leaves, stems reserved
1/3 cup sherry-wine vinegar
Coarse salt and freshly ground pepper
2 small shallots, minced
2/3 cup grapeseed oil (optional)

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.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY



Crispy Jerusalem artichokes with roasted garlic & rosemary image

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Provided by Rosie Birkett

Categories     Side dish

Time 1h10m

Number Of Ingredients 7

800g Jerusalem artichokes
1 garlic bulb, cut down the middle
1 tbsp rosemary leaves, chopped
3 tbsp rapeseed oil
pinch ground mace
20g butter
2 tsp lemon juice

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.

Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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