RECIPES FOR JERUSALEM ARTICHOKES RECIPES

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JERUSALEM ARTICHOKES | VEGETABLES RECIPES | JAMIE OLI…



Jerusalem Artichokes | Vegetables Recipes | Jamie Oli… image

I love these crispy pan-fried Jerusalem artichokes with meat and fish or even in a warm salad

Total Time 40 minutes

Yield 4

Number Of Ingredients 7

600 g Jerusalem artichokes
olive oil
a few bay leaves
2 cloves garlic
1 splash white wine vinegar
salt
pepper

Steps:

    1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
    2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

Nutrition Facts : Calories 189 calories, FatContent 18.1 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 5.2 g protein, CarbohydrateContent 1 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 2.87 g salt, FiberContent 13.6 g fibre

ROASTED JERUSALEM ARTICHOKES RECIPE - BBC FOOD



Roasted Jerusalem artichokes recipe - BBC Food image

Jerusalem artichokes are a delicious part of the winter vegetable family and make a great alternative to roast parsnips.

Provided by Richard Corrigan

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 8

Number Of Ingredients 3

500g/1lb 1½oz Jerusalem artichokes, peeled
25g/1oz unsalted butter
100g/3½oz fresh breadcrumbs

Steps:

  • Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes until tender. Drain well.
  • Preheat the oven to 200C/390F/Gas 6.
  • Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place the cooked artichokes in an oven dish and cover with the breadcrumbs.
  • Roast for 20 minutes, then serve straightaway.

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