Jerusalem Artichoke Chips With Lemon Thyme Dip Food

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Roasted Jerusalem Artichokes (or Sunchokes) image

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

Ingredients

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

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

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON

Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon image

Provided by Jamie Oliver

Categories side-dish

Time 1h

Number Of Ingredients 9

Ingredients

1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
1 to 2 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale bread crumbs
Salt and freshly ground black pepper
Olive oil

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 CHIPS WITH LEMON THYME DIP

Jerusalem Artichoke Chips with Lemon Thyme Dip image

Categories Side Fry Cocktail Party Vegetarian Quick & Easy Mayonnaise Lemon Jerusalem Artichoke Spring Thyme Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients 6

Ingredients

1/4 cup mayonnaise
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh thyme leaves
4 cups vegetable oil
1/2 pound Jerusalem artichokes (sometimes called Sun Chokes)

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.

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