Jerusalem Artichokes With Walnut Oil And Lemon 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.

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.

JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON

Steps:

• Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.

JERUSALEM ARTICHOKE CHIPS WITH LEMON THYME DIP

Steps:

• In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.
• In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
• While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.
• Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.
• Serve chips with dip.

JERUSALEM ARTICHOKES WITH PARMESAN

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.

JERUSALEM ARTICHOKES WITH WALNUT OIL AND LEMON

Steps:

• Wipe, scrub, or peel the artichokes as you think fit. Steam in a colander balanced over a pan of boiling water, or simply cook in boiling water, until just yielding to the point of a knife. Drain.
• Melt the butter in a shallow, heavy-bottomed pan and add the walnut oil. When the fat is sizzling, add the artichokes and a generous grinding of salt. Leave them to color, then shake the pan or stir them to color the other sides. Tear the bread into wide hunks and tuck them among the vegetables. Leave to color here and there and soak up the pan flavors. Squeeze over a little lemon juice to lift the general earthiness, then toss with the parsley and eat.