Jerusalem Artichoke And Lima Bean Sauté Recipes
JERUSALEM ARTICHOKES WITH PARMESAN
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
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.
GREEN BEAN & JERUSALEM ARTICHOKE SAUTE
Do it ahead right up to the last 5 minutes. Nice combo of beans and artichokes (Don't confuse Jerusalem artichokes with regular artichokes--they are very different).
Provided by Bergy
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking.
- Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening.
- At serving time, melt butter (margarine) in a large skillet.
- Cut artichokes into thin slices.
- Add artichokes and beans to the skillet.
- Shake skillet and gently stir the veggies until heated through 5-6 minutes.
- Toss with parsley and oregano.
- Serve.
Nutrition Facts : Calories 144.9, Fat 10.3, SaturatedFat 6.5, Cholesterol 27.1, Sodium 80.1, Carbohydrate 12.6, Fiber 3.3, Sugar 4.8, Protein 2.3
JERUSALEM ARTICHOKE GRATIN
Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, though they are not related they are sweeter and a little starchier. They taste a little smokey and retain a crispness when cooked, if not overcooked. They cook very quickly, so be careful not to turn them to mush. The recipe calls for peeling them, though I just scrub them as the tender brown skin is edible. They make a good appetizer, are good raw in salads. NOTE; Since I posted and made this recipe "Uncle Bill" Bill Anatooskin has also made the recipe. He made it for a group of about 20 people,He said they DEVOURED every morsel and looked for more. Many had never eaten Jerusalem Artichokes. He e-mailed me the changes that he made, I made some changes to when making the recipe. So I combined the changes. We hope that you enjoy the artichokes.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the sunchokes and slice into 1/4 thick slices.
- In a 13-inch-x-9-inch a baking dish, add melted butter.
- Arrange the sliced chokes in casserole so that they overlap slightly.
- Sprinkle with salt, black pepper and garlic powder.
- If Using: Mix together onions & green onions; sprinkle over chokes.
- Sprinkle with Parmeasn chesse.
- Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
- Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
- The Jerusalem Artichokes should be slightly crunchy.
JERUSALEM ARTICHOKE AND LIMA BEAN SAUTé
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.
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