Vegetable Tagine With Jerusalem Artichokes Recipes

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

Ingredients

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

MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS

Moroccan Tagine with Olives and Artichoke Hearts image

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Provided by Alexia Patramanis

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
½ onion, chopped
3 cloves garlic, minced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 (14 ounce) can quartered artichoke hearts, drained
1 carrot, peeled and chopped
½ cup sliced Mediterranean black olives
1 tablespoon white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 pinch cayenne pepper

Steps:

Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g

VEGETABLE TAGINE WITH JERUSALEM ARTICHOKES

Vegetable Tagine With Jerusalem Artichokes image

Provided by Molly O'Neill

Categories dinner, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Salt
1 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
2 tablespoons harissa sauce (see recipe)
1/2 teaspoon saffron threads
1 1/2 cups cooked, drained chickpeas
3/4 cup halved, pitted calamata olives
2 tablespoons chopped preserved lemon, or 1 tablespoon lemon zest and 1 teaspoon lemon juice
2 cups vegetable or chicken stock
2 cups uncooked couscous
3 tablespoons chopped cilantro

Steps:

Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 99 grams, Fat 11 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 16 grams

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