JERUSALEM ARTICHOKE GRATIN
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
- Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.
JERUSALEM ARTICHOKE GRATIN
Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, though they are not related they are sweeter and a little starchier. They taste a little smokey and retain a crispness when cooked, if not overcooked. They cook very quickly, so be careful not to turn them to mush. The recipe calls for peeling them, though I just scrub them as the tender brown skin is edible. They make a good appetizer, are good raw in salads. NOTE; Since I posted and made this recipe "Uncle Bill" Bill Anatooskin has also made the recipe. He made it for a group of about 20 people,He said they DEVOURED every morsel and looked for more. Many had never eaten Jerusalem Artichokes. He e-mailed me the changes that he made, I made some changes to when making the recipe. So I combined the changes. We hope that you enjoy the artichokes.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the sunchokes and slice into 1/4 thick slices.
- In a 13-inch-x-9-inch a baking dish, add melted butter.
- Arrange the sliced chokes in casserole so that they overlap slightly.
- Sprinkle with salt, black pepper and garlic powder.
- If Using: Mix together onions & green onions; sprinkle over chokes.
- Sprinkle with Parmeasn chesse.
- Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
- Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
- The Jerusalem Artichokes should be slightly crunchy.
JERUSALEM ARTICHOKE AND CHESTNUT GRATIN
Steps:
- Preheat the oven to 450°F. In a large saucepan, bring the artichokes and milk just to a boil. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.
- In a large bowl, whisk the reserved milk with the crème fraîche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.
- Pour the mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.
ARTICHOKE GRATIN - GIADA DE LAURENTIIS
Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.
Provided by DoubleAs Mom
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
JERUSALEM ARTICHOKE AND CARROT GRATIN
This is a savory side dish that is baked in a creamy Gruyere sauce.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees with rack positioned in the center. Squeeze the juice from two lemon halves into a medium bowl of water. Peel and cut the Jerusalem artichokes lengthwise into thirds, and add to the acidulated water. Butter a shallow 7 1/2-by-11 1/2-inch ovenproof baking dish, and set aside.
- Place the potatoes, carrots, garlic, and 2 tablespoons parsley in a large bowl. Remove the Jerusalem artichokes from the water, pat dry, and add to the bowl. Sprinkle generously with salt and pepper. Toss to combine, and arrange the vegetables in an even layer in the prepared dish. Dot with the butter.
- Pour cream into a small saucepan; heat over medium-high heat just until it comes to a boil. Pour hot cream over vegetables; cover dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any cream that might bubble over. Transfer both baking sheet and dish to oven, and cook until potatoes begin to soften, about 30 minutes.
- Reduce oven temperature to 400 degrees. Remove aluminum foil; stir vegetables so they are coated with cream. Continue cooking until the tip of a knife easily pierces potatoes and artichokes, about 30 minutes more.
- Preheat the broiler. Using the large holes of a box grater, grate the cheese, and sprinkle over the gratin. Place dish under broiler, and cook just until the cheese is golden brown and crusty. Sprinkle with remaining tablespoon parsley, and serve hot.
JERUSALEM ARTICHOKE GRATIN
Provided by Regina Schrambling
Categories dinner, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
- In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams
JERUSALEM ARTICHOKE AND SAGE GRATIN
Categories Side Bake Sauté Thanksgiving Vegetarian Parmesan Jerusalem Artichoke Fall Chill Sage Gourmet
Yield Serves 8
Number Of Ingredients 12
Steps:
- Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will help prevent artichokes from discoloring.) While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and sauté onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.
- Preheat oven to 425° F.
- Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth. Spoon purée into a 2-quart buttered gratin dish. In large skillet melt remaining 3 tablespoons butter over moderate heat and sauté bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes. Season bread crumbs with salt and pepper and sprinkle evenly over purée. Gratin may be prepared up to this point 2 days ahead and chilled covered.
- Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
- To make fried sage leaves:
- In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
SMOKED HADDOCK & JERUSALEM ARTICHOKE GRATIN
This fish bake is a flavoursome warmer and uses dense Jerusalem artichokes in place of potatoes
Provided by Gerard Baker
Categories Dinner, Main course
Time 1h35m
Yield Serves 4 as a starter
Number Of Ingredients 9
Steps:
- Peel the artichokes carefully with a sharp knife or peeler, cut them into 2cm chunks, then place into a bowl of cold water with the lemon juice to prevent discolouring.
- Place a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the shallots and a pinch of salt. Stir the shallots to coat them with the butter and cook for 5 mins until they begin to soften. Add the bay and thyme leaves and drained artichokes, then stir to mix them all together.
- Add 200ml water to the pan, bring the mixture to a simmer, then reduce the heat and cover so that the artichokes cook gently for about 10-12 mins. When they are beginning to soften, add the cream, bring to a simmer again and cook until the sauce is reduced slightly and the artichokes are tender. Season the mixture with a little pepper, then remove from the heat and discard the bay leaves. At this point, you can chill the mixture, and finish the dish when you are ready. It will keep happily in the fridge for a few hrs.
- Heat oven to 200C/180C fan/gas 6. Place the smoked haddock cubes in a gratin dish big enough to hold them in a single layer. Pour over the artichokes and sauce, spreading the mixture out evenly. Top with breadcrumbs and a few small dots of butter. Place the gratin dish on a baking sheet and bake for 30 mins, until the top is golden brown and bubbling.
Nutrition Facts : Calories 531 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
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