Jerusalem Artichokes Provençale Food

JERUSALEM ARTICHOKES PROVENçALE

Jerusalem Artichokes Provençale image

Provided by Craig Claiborne

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound Jerusalem artichokes, 8 to 10
3 tablespoons olive oil
1 tablespoon finely minced garlic
1 cup drained, imported tomatoes
2 tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them into quarter-inch thick slices. There should be about three cups.
Heat the oil in a saucepan and add the artichoke slices. Cook, stirring and tossing in the oil, about two minutes. Add the garlic and cook, stirring and tossing, about 30 seconds. Add the tomatoes, parsley, salt and pepper to taste. Stir and cover. Cook about eight to 10 minutes and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 12 grams

OVEN-ROASTED JERUSALEM ARTICHOKES

Oven-Roasted Jerusalem Artichokes image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

JERUSALEM ARTICHOKES

The Palestine Gardens is a miniature replica of sites from the Holy Land built down in the piney woods around Lucedale, Mississippi. For sixteen years Reverend Walter Harvell Jackson and his wife searched for a place to build his Bible-themed garden. After seven years of construction, the forty-acre garden opened in 1960 with Bethlehem, Jericho, and Jerusalem all constructed out of concrete blocks, and with its own Dead Sea. It has expanded over the years to include the Sea of Galilee. Jerusalem artichokes do well in the kind of sandy soil and full sun they have down there in George County and will thrive in most gardens, producing the edible tubers and brilliant yellow sunflowers. I like to serve this over Israeli couscous, of course.

Yield serves 4

Number Of Ingredients 7

Ingredients

1 lemon, halved
1 1/2 pounds Jerusalem artichokes
2 tablespoons olive oil
2 garlic cloves
Sprig of fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Squeeze the lemon into a bowl of water. Thinly slice the lemon and set the slices aside.
With a sharp knife, scrape the outside skin of the artichokes just to remove the dark nubs. Slice the artichokes into 1/4-inch slices and put them in the bowl of lemon water.
In a large skillet set over medium-low heat, heat the oil. Drain the artichoke slices and put them in the skillet. Add the lemon slices, garlic, and thyme. Season with the salt and pepper. Cook, stirring, for 10 minutes or until the artichokes are tender when pierced with a knife.

JERUSALEM ARTICHOKES WITH PARMESAN

Jerusalem Artichokes with Parmesan image

If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce

Provided by Bergy

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb jerusalem artichoke, peeled and equal size
2 tablespoons lite olive oil
6 tablespoons parmesan cheese, grated
salt and pepper

Steps:

Peel the artichokes
Have a pot of lightly salted water boiling.
Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
Dash into cold water and leave in cold water until you are ready to broil them.
Turn on Broiler.
Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
They should still be crisp.

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