Jerusalem Artichoke Stir Fry Food

SAUTéED JERUSALEM ARTICHOKES WITH GARLIC AND BAY LEAVES

Steps:

• 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.
• 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.

BUTTERED JERUSALEM ARTICHOKES

Steps:

• Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
• Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.

UNCLE BILL'S SIMPLE JERUSALEM ARTICHOKES

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.

JERUSALEM ARTICHOKE STIR FRY

Steps:

• Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.
• When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes.
• Serve.

TRUFFLED JERUSALEM ARTICHOKE SOUP

Steps:

• Heat the butter in a large saucepan. Fry the onions and artichokes for 10 mins or until the onions are cooked and the artichokes have softened. Add the stock and bring to the boil, then reduce the heat to a simmer, cooking for 15-20 mins until the artichokes are very tender.
• Tip everything into a food processor with the cream and purée until smooth. Season with the truffle oil and some salt.Transfer to a saucepan to keep warm (or reheat later when needed).
• Heat the olive oil in a non-stick frying pan over a medium heat. Add the shredded goose and slowly fry until crispy and golden.
• Ladle the soup into bowls and top with a drizzle more truffle oil and the crispy goose, if you like.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

JERUSALEM ARTICHOKES WITH ROASTED GARLIC IN A CREAMY CHEESY SAUC

Steps:

• Place the sun chokes in a cold water bath while preparing the casserole.
• Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
• Meanwhile fry bacon till crisp in a very large frying pan.
• Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
• Stir in the flour to coat the onions then stir in the cream.
• Once the garlic is cool enough to handle squeeze out the cloves.
• Mash the garlic to a paste and transfer to a Cream mixture.
• Add parsley, fennel seed, rosemary and simmer.
• Add the cheeses except for 2 tablespoons of the mozzarella.
• Stir some of the sauce into the eggs then add to the mixture.
• Stir in the bacon pieces keeping 1/3 for the topping.
• Season the mixture with salt and pepper.
• Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
• Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
• Top with the remaining cheese and bacon
• Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
• Let cool for 20 minutes before cutting into squares and serving.

PAN-FRIED JERUSALEM ARTICHOKES IN SAGE BUTTER

Steps:

• Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

JERUSALEM ARTICHOKE & HORSERADISH SOUP

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the artichokes in a roasting tin and drizzle with the oil. Bake for 30 mins until tender. remove from the oven, then set aside to cool.
• Meanwhile, in a large pan, bring the stock to the boil, add the potato and simmer for 5-10 mins until tender. When the artichokes are cool enough to handle, carefully peel away the skins and transfer the flesh to a food processor. Add the potatoes and a little of the vegetable stock, then process until smooth.
• Return the processed mixture to the remaining stock, stir together and heat gently through. Stir in the horseradish sauce and chopped chives, then season generously to taste. Ladle the soup into bowls and top each with a tablespoon of the cream. Serve soup garnished with the fresh chives.