BUTTERED JERUSALEM ARTICHOKES
A beautiful buttery side dish filled with seasonal goodness. If you're looking for something a little different with your roast, try these roasted veggies
Provided by Tom Kerridge
Categories Side dish
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 282 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
JERUSALEM ARTICHOKES AND SHRIMP VINAIGRETTE
Provided by Craig Claiborne
Categories dinner, quick, side dish
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 11
Steps:
- Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichokes should be of uniform size or the size of the smallest whole artichoke.
- Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to a boil and let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
- While the artichokes are still warm cut them in quarter-inch thick slices. Put them in a bowl.
- Put the mustard and vinegar in a small bowl. Start beating with a wire whisk while gradually adding the oil. Beat in salt and pepper to taste.
- Add the shrimp, onion, garlic, pepper flakes and parsley to the artichokes. Pour the sauce over all and stir to blend. Serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 675 milligrams, Sugar 8 grams, TransFat 0 grams
JERUSALEM ARTICHOKE VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, combine Jerusalem artichokes, tarragon stems, and half of the vinegar. Add enough water to cover by about 1/2 inch. Season with salt and pepper. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 25 minutes. Drain, and place in a blender. Add just enough of the cooking liquid to puree until very smooth. Add reserved tarragon leaves, remaining vinegar, and shallots. Pulse to combine. Add either grapeseed oil or a little of the cooking liquid depending on the desired consistency.
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Provided by Rosie Birkett
Categories Side dish
Time 1h10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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