Jerusalem Artichokes With Themed Butter Sauce Recipes

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BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON



Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon image

Provided by Jamie Oliver

Categories     side-dish

Time 1h

Number Of Ingredients 9

1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
1 to 2 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale bread crumbs
Salt and freshly ground black pepper
Olive oil

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.

CRISPY JERUSALEM ARTICHOKES WITH AGED BALSAMIC



Crispy Jerusalem Artichokes with Aged Balsamic image

Categories     Side     Thanksgiving     Quick & Easy     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 6

2 tablespoons olive oil
2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
Kosher salt, freshly ground pepper
4 sprigs rosemary
1/4 cup (1/2 stick) unsalted butter
3 tablespoons aged balsamic vinegar

Steps:

  • Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8-10 minutes.
  • Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8-10 minutes longer; transfer to a platter.
  • Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
  • Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

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