Jerusalem Artichokes With Sage Butter Sauce Food

JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES

Steps:

• Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
• Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
• To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

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.

JERUSALEM ARTICHOKE AND SAGE GRATIN

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.

LEMON SWEET BUTTER JERUSALEM ARTICHOKES(SUN CHOKES)

Steps:

• In large saucepan add salt and 4 quarts of water. Bring to boil.
• Add artichokes.
• Boil five minutes.
• Drain in colandar.
• In large frying pan, add olive oil and heat.
• Add drained artichokes. Saute. Turning with spatula until sides are lightly browned.
• Take out of pan and set aside.
• Add lemon juice, butter and sugar or substitute to frying pan. Gently simmer.
• Add 1/2 cup water, stir to mix.
• Add fried artichokes. Toss to cover with lemon sweet butter sauce.
• Cook five minutes at simmer.

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 SAGE BUTTER SAUCE

Steps:

• Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds. Set aside.
• In a non-stick skillet over medium-high heat, melt the butter with the olive oil. Add the Jerusalem artichokes and half of the sage leaves. Sprinkle with a little bit of salt and pepper.
• Sauté the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.
• Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.
• To the same skillet add the remaining 2 tablespoons butter and sage leaves, fry until the sage darkens and begins to crisp, about 30 seconds.
• Add lemon juice to the skillet, simmering 1 minute.
• Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well. Season with salt and pepper to taste. Garnish with the fresh parsley and a few lemon slices.