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Jerusalem
Artichokes
You
need to scrub Jerusalem artichokes well
- and the skin should only be eaten if the tubers are to be very
well roasted. So if you’re not roasting them peel them first – add
a little lemon juice to the cooking water to stop them discolouring.
Quick
Ideas
-
Boiled
then mashed with cream and parsley, or ˝ and ˝ with potatoes
-
Parboiled,
sliced and fried like sauté potatoes
-
Lightly
boiled and left to cool served as a salad dressed with parsley,
garlic, lemon and olive oil
Roast
Artichokes with Lemon
Jerusalem
artichokes, olive oil, 1 lemon, bay leaves, thyme, butter (optional)
Preheat the oven to
180c/350F/gas mark 4.Scrub the artichokes thoroughly. Cut any large
ones in half, then place in a roasting tin – pour in enough olive
oil to cover the bottom of the tin in a thin layer. Grate some lemon
zest, then cut into quarters. Tuck the lemon, bay leaves and
thyme sprigs between the tubers, dot the butter and lemon zest on top,
season with salt and pepper and roast for the best part of an hour
Jerusalem
artichokes with onions.
Serves
4
650
gms Jerusalem artichokes
juice of ˝ a lemon
150 gms onion
45 gms butter
200 ml water or stock
salt and pepper
Wash and peel the
artichokes, and put in water with the lemon juice to prevent
discolouring. Slice the onions finely, and roughly chop the
artichokes. Heat the butter and fry the onion, when it’s
transparent, add the artichokes together with the water or stock and
some salt and pepper. Simmer gently for 30 minutes. The
liquid should become syrupy when the artichokes are cooked.
Sauted
artichokes with garlic and bay leaves
serves
4
600g/1lb
6oz of Jerusalem artichokes.
tablespoon olive oil
2 cloves garlic (finely chopped)
3 bay leaves
white wine vinegar
Peel the artichokes
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 the bay leaves,
garlic, 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.
Jerusalem
Artichoke Risotto
3 small red onions
finely chopped
3 garlic cloves finely chopped
Vegetable stock, 1 litre
glass of white wine
butter/olive oil
400g Arborio rice
Lots of Jerusalem artichokes, peeled
Saute the onion and
garlic in a tablespoon of olive oil. Chop the Jerusalem artichokes
into thin slices and add to the onions and garlic and stir to make
sure they don't stick to the pan until they are very soft and browned,
this can take 30 mins. Add more oil and stir in the rice. Add the wine
and stir until absorbed. Then start to add the warmed stock, a few
ladles at a time. Keep stirring and add more stock bit by bit until
the rice is cooked. if you run out of stock, add water. The rice is
cooked when it still has a bit of bite but is not chalky. Add a lump
of butter and season before serving.
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