Roasted Jerusalem Artichokes With Garlic Recipes

SAUTéED JERUSALEM ARTICHOKES WITH GARLIC AND BAY LEAVES

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.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

ROASTED JERUSALEM ARTICHOKES WITH GARLIC

Steps:

• Preheat the oven to 180°C (approximately 350°F).
• Rinse and dry the jerusalem artichoke. Place in a baking dish or roasting pan and drizzle with oil. Season with salt and pepper and roast in the oven for 20 minutes turning occasionally. Pass the garlic through a press. Add the garlic, walnuts, and sage to the artichokes. Roast another 10-15 minutes, stirring often, until done.
• Season to taste with salt and pepper, and serve.

PAN ROASTED JERUSALEM ARTICHOKES WITH GARLIC AND PARSLEY

Steps:

• Rinse and scrub the Jerusalem artichokes and cut into 3-4 m (approximately 1 1/4-1 1/2-inch) thick slices. Heat the oil in a large nonstick skillet, add the Jerusalem artichokes, season with salt and pepper and cook over low heat, stirring occasionally until golden brown and tender, 10-15 minutes. Peel the garlic, thinly slice and add to the pan during the last 5 minutes of cooking time. cook until the garlic has softened and is golden brown.
• Sprinkle with parsley and serve seasoned with salt, pepper and lemon juice.

JERUSALEM ARTICHOKES WITH ROASTED GARLIC IN A CREAMY CHEESY SAUC

Steps:

• Place the sun chokes in a cold water bath while preparing the casserole.
• Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
• Meanwhile fry bacon till crisp in a very large frying pan.
• Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
• Stir in the flour to coat the onions then stir in the cream.
• Once the garlic is cool enough to handle squeeze out the cloves.
• Mash the garlic to a paste and transfer to a Cream mixture.
• Add parsley, fennel seed, rosemary and simmer.
• Add the cheeses except for 2 tablespoons of the mozzarella.
• Stir some of the sauce into the eggs then add to the mixture.
• Stir in the bacon pieces keeping 1/3 for the topping.
• Season the mixture with salt and pepper.
• Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
• Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
• Top with the remaining cheese and bacon
• Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
• Let cool for 20 minutes before cutting into squares and serving.