Jerusalem Artichokes With Tarragon Recipes

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SAUTéED JERUSALEM ARTICHOKES WITH GARLIC AND BAY LEAVES



Sautéed Jerusalem artichokes with garlic and bay leaves image

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

600 g Jerusalem artichokes
olive oil
a few bay leaves
2 cloves garlic
1 splash white wine vinegar
salt
pepper

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

JERUSALEM ARTICHOKES WITH TARRAGON



Jerusalem Artichokes With Tarragon image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

2 pounds Jerusalem artichokes
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh tarragon leaves

Steps:

  • Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
  • Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
  • Sprinkle the artichokes with tarragon and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 22 grams

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