Jerusalem Artichoke And Artichoke Heart Linguine Food

JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE

Steps:

• 1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
• 2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
• 3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.

ARTICHOKE LINGUINE

Steps:

• Boil pasta according to directions.
• In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
• Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
• Blend in the artichokes and the 2 tbsp of parmesan cheese.
• Cover and simmer over low heat for about 8 minutes.
• Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
• Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
• Serve immediately. (It still tastes good as leftovers too.).

VEGETABLE TAGINE WITH JERUSALEM ARTICHOKES

Steps:

• Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
• In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
• Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.