SAUTéED JERUSALEM ARTICHOKES WITH GARLIC AND BAY LEAVES
I love these crispy pan-fried Jerusalem artichokes with meat and fish or even in a warm salad
Provided by Jamie Oliver
Categories Sides Jamie's Dinners Vegetables Christmas Dinner Party Vegetable sides
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they're actually tubers - like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke's best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
- To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, 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 a few bay leaves, 2 cloves of garlic, finely sliced, 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. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.
Nutrition Facts : Calories 189 calories, Fat 18.1 g fat, SaturatedFat 2.8 g saturated fat, Protein 5.2 g protein, Carbohydrate 1 g carbohydrate, Sugar 0.6 g sugar, Sodium 2.87 g salt, Fiber 13.6 g fibre
CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS
Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends
Provided by Jane Hornby
Categories Soup, Starter
Time 1h
Number Of Ingredients 10
Steps:
- Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
- Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
- Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
- Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.
Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ARTICHOKE SOUP WITH PARMESAN STICKS
A delicious vegetable soup with a nutty bite, it's so simple to make and low-fat. By Gary Rhodes
Provided by Gary Rhodes
Categories Dinner, Lunch, Side dish, Soup, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Up to a month before, put all the soup ingredients in a pan and bring to a simmer. Continue to simmer, covered, for about 20-30 mins or until the artichokes and potatoes have become very tender. Liquidise the soup in batches until completely smooth. If you want to thin it, add more stock. Pour the soup into a rigid plastic container and leave to cool before covering and freezing.
- The day before serving, transfer the soup to the fridge to defrost overnight.
- On the day, heat oven to 190C/fan 170C/gas 5. Heat the soup and check the seasoning. While the soup is warming, put the grissini sticks on a baking tray. Scatter them with 1 tbsp of the Parmesan and put in the oven until warm and the cheese has melted, about 8-10 mins.
- Meanwhile, pour the cream into a small pan and simmer to reduce by a third. Stir in remaining Parmesan and let it melt. (For a little extra body, add a tbsp or two of soup.) Stir in 1-2 tbsp milk to cool it down, then blitz with a stick blender, if you like, for a frothy finish. (To avoid any splashes, transfer the cream to a larger pan or deep bowl to do this.) Ladle the soup between soup bowls, topping each with the warmed cream and a sprinkling of chives if using. Serve with the warm grissini sticks.
Nutrition Facts : Calories 136 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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.
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EASY CREAMY JERUSALEM ARTICHOKE SOUP - VEGGIE DESSERTS
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Ratings 2Category SoupCuisine AmericanTotal Time 45 mins
- Heat the butter in a large pan over a medium heat. Add the onions, jerusalem artichokes and cook, stirring often, until it all begins to brown and caramelise - about 15 minutes.
- Remove a few tablespoons of the browned jerusalem artichokes and onion to reserve as a garnish, if desired.
- Stir in the garlic and cook for a further minute, then add the vegetable stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
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- Preheat oven to 180C. Combine Jerusalem artichoke, shallot, garlic, herbs, lemon rind and juice in a large bowl, season to taste and mix to combine. Add oil, mix to coat, then spread mixture on oven trays lined with baking paper. Roast, turning occasionally, until golden brown and very tender (35-40 minutes). When cool enough to handle, squeeze garlic from skins (discard skins), then transfer mixture to a large saucepan.
- Add stock and potato to pan, bring to the simmer over medium-high heat and cook until potato is falling apart (12-15 minutes). Remove thyme, process with a hand-held blender until very smooth, then pass through a sieve into a clean pan (discard solids). Add sherry vinegar, season to taste, keep warm.
- For crisp sage and Jerusalem artichokes, heat oil in a frying pan over medium-high heat, add sage and cook until crisp (1 minute), remove with a slotted spoon and drain on absorbent paper. Add Jerusalem artichokes to pan, cook, turning occasionally, until golden and tender (4-5 minutes), remove with a slotted spoon, drain on absorbent paper, season to taste.
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- Using a pointed teaspoon, insert it right into the centre of the artichoke flower and slowly turn it to remove the fluffy choke.
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Cuisine Middle EasternCategory EntreesServings 4Total Time 1 hr
- Fill a large bowl with water and add vinegar or lemon juice. Peel artichokes, roughly chop and immediately add to water so that the artichokes don’t discolour.
- Melt butter in a large saucepan; add onion and garlic and cook over low heat for 5 minutes or until onions are soft. Increase heat and add well-drained artichokes. Stir over heat for 5 minutes, until golden. Add stock and potato, bring to the boil, and reduce heat to low and simmer, partially covered, for 30 minutes or until tender.
- Cool slightly, and then process, in batches, in a food processor, until smooth. Return soup to pan, stir in cream and reheat gently for about 5 minutes. Ladle into serving bowls, add a little fresh cream and then season with salt and freshly ground black pepper.
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