Jerusalem Artichokes With Parmesan Recipes

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON

Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon image

Provided by Jamie Oliver

Time 1h

Number Of Ingredients 9

Ingredients

1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
1 to 2 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale bread crumbs
Salt and freshly ground black pepper
Olive oil

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.

JERUSALEM ARTICHOKES WITH PARMESAN

Jerusalem Artichokes With Parmesan image

Provided by Moira Hodgson

Categories easy, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound Jerusalem artichokes
1/4 cup heavy cream
Coarse salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter

Steps:

Preheat oven to 400 degrees.
Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.
Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 349 milligrams, Sugar 11 grams, TransFat 0 grams

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Crispy Jerusalem artichokes with roasted garlic & rosemary image

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Provided by Rosie Birkett

Categories Side dish

Time 1h10m

Number Of Ingredients 7

Ingredients

800g Jerusalem artichokes
1 garlic bulb, cut down the middle
1 tbsp rosemary leaves, chopped
3 tbsp rapeseed oil
pinch ground mace
20g butter
2 tsp lemon juice

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.

Nutrition Facts : Calories 271 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

JERUSALEM ARTICHOKES WITH PARMESAN

Jerusalem Artichokes with Parmesan image

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

Ingredients

1 lb jerusalem artichoke, peeled and equal size
2 tablespoons lite olive oil
6 tablespoons parmesan cheese, grated
salt and pepper

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.

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