Spicy Jerusalem Artichokes Canning Recipes
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
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
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
SPICY JERUSALEM ARTICHOKES-CANNING
Make and share this Spicy Jerusalem Artichokes-Canning recipe from Food.com.
Provided by Diana Adcock
Categories Southwest Asia (middle East)
Time 30m
Yield 4 pints
Number Of Ingredients 9
Steps:
- Scrub artichokes and slice 1/4 inch thick.
- In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
- Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
- divide the mustard seed evenly among the jars and add the artichokes.
- Fill each jar with the hot liquid and seal.
- Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
- See altitude chart for altitudes higher than 1000 feet sea level.
Nutrition Facts : Calories 252.5, Fat 1, SaturatedFat 0.1, Sodium 17.9, Carbohydrate 51.4, Fiber 3.6, Sugar 34.9, Protein 4.4
UNCLE BILL'S SIMPLE JERUSALEM ARTICHOKES
I grow my own Jerusalem Artichokes and this year they grew well and are in abundance. Also very clean with small nodules on the main potato-like root.
Provided by William Uncle Bill
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub or peel artichokes.
- Slice each artichoke to 1/4 inch thick slices.
- In a Wok or frying pan, heat olive oil and butter on medium-high heat.
- Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
- Stir-fry for about 4 minutes, stirring often.
- Do not overcook artichokes, they should be slightly crunchy.
- Serve immediately.
Nutrition Facts : Calories 197.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 202.6, Carbohydrate 20.7, Fiber 2, Sugar 10.9, Protein 2.5
PICKLED JERUSALEM ARTICHOKES
Steps:
- Bring the water and vinegar to a boil. Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes. Remove from the heat and let cool. Pour into a container and chill up to a week.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 859 milligrams, Sugar 15 grams
JERUSALEM ARTICHOKES PROVENçALE
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them into quarter-inch thick slices. There should be about three cups.
- Heat the oil in a saucepan and add the artichoke slices. Cook, stirring and tossing in the oil, about two minutes. Add the garlic and cook, stirring and tossing, about 30 seconds. Add the tomatoes, parsley, salt and pepper to taste. Stir and cover. Cook about eight to 10 minutes and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 12 grams
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