Roast Jerusalem Artichokes With Lemon And Thyme 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.

ROASTED CHICKEN AND JERUSALEM ARTICHOKES

Steps:

• Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
• In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
• Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

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.

LEMON ROAST GUINEA FOWL WITH JERUSALEM ARTICHOKES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the Jerusalem artichokes, shallots and caulifower with the rapeseed oil, garlic and 2 thyme sprigs in a large roasting tray and season. Squeeze over one lemon half, cut in half and throw it in. Roast in the oven while you prepare the guinea fowl.
• Bring the chicken stock to a gentle boil with the bay leaf. Submerge the guinea fowl, breast-side down, bring back to a gentle boil and poach for 5 mins. Using tongs, carefully remove the guinea fowl from the stock, cautiously pouring any stock from its cavity. Remove to a plate and pat dry. Pour about 500ml (to make extra sauce for the end) of the stock into a smaller pan, turn the heat up and boil until it's reduced by two thirds, then remove from the heat. Freeze the rest of the stock for another time.
• Once it's cooled a little, place the bay leaf and two sprigs of thyme inside the bird with the butter and remaining lemon half. Rub with a little rapeseed oil and season well with salt and pepper. Take the pan of vegetables out of the oven and top with the guinea fowl, return the pan to the oven and roast for 30 mins more, or until the bird is cooked and golden and the artichokes and cauliflower leaves are crispy and cooked through. Remove from the oven, and transfer the bird to a plate to rest, pouring any juices into the reduced stock. Rest the bird for at least 15 mins. Add the white wine to the reduced stock and boil hard for about 10 mins, until reduced and syrupy. Stir in the redcurrant jelly. Season to taste. Carve the bird and serve with the Jerusalem artichokes and cauliflower, with the sauce to pour over.

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.