Jerusalem Artichokes With Walnut Oil And Lemon Food

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON

Steps:

• Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
• Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.

SCALLOPS WITH JERUSALEM ARTICHOKES AND LEMON BUTTER

Steps:

• 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
• 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.

ROAST JERUSALEM ARTICHOKES & LEEKS WITH CRèME FRAîCHE, SHAVED GOUDA & HAZELNUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Turn everything over with your hands and roast for about 30 mins.
• Toss the leeks in the rest of the oil and season. Add to the tin and cook for a final 15-20 mins. The leeks should be tender and the artichokes completely soft.
• Mix together the crème fraîche and the buttermilk or milk. Set aside.
• To make the dressing, beat all the ingredients together with a fork. Season. Taste, as you might want to adjust the sweetness or acidity.
• Toss the Treviso lettuce or chicory with the dressing. Put the roast vegetables on a serving platter or shallow dish, scatter the Treviso or chicory over, then spoon on the crème fraîche mixture (or serve it on the side). Scatter over the hazelnuts and cheese, and serve.

JERUSALEM ARTICHOKE PANCAKES

Steps:

• Line 2 baking sheets with waxed paper or aluminum foil. Grate onions and artichokes in food processor with shredder attachment or by hand on box grater. Transfer to roasting pan or large bowl.
• Crack eggs into small bowl. Add maple syrup, nut oil, salt, peppers and nutmeg. Whisk together and pour onto grated vegetables. Mix lightly with fingers. Sprinkle flour over surface and mix lightly with fingers. Form into 16 3-inch pancakes about 1/2-inch thick, placing each on baking sheet when it is shaped.
• In large heavy-bottomed skillet or griddle, heat half the vegetable oil and 1 tablespoon butter over medium heat. Cook half the pancakes until golden brown, 5 to 7 minutes a side. If pancakes brown too quickly, lower heat to cook them through. If skillet or griddle becomes dry, add more oil. Remove pancakes to paper towel-lined baking sheet. Add remaining oil and butter and cook remaining pancakes. Cover finished pancakes loosely with foil and hold in a warm oven until ready to serve.

JERUSALEM ARTICHOKES WITH WALNUT OIL AND LEMON

Steps:

• Wipe, scrub, or peel the artichokes as you think fit. Steam in a colander balanced over a pan of boiling water, or simply cook in boiling water, until just yielding to the point of a knife. Drain.
• Melt the butter in a shallow, heavy-bottomed pan and add the walnut oil. When the fat is sizzling, add the artichokes and a generous grinding of salt. Leave them to color, then shake the pan or stir them to color the other sides. Tear the bread into wide hunks and tuck them among the vegetables. Leave to color here and there and soak up the pan flavors. Squeeze over a little lemon juice to lift the general earthiness, then toss with the parsley and eat.