Jerusalem Artichoke Recipes

Walter Said:

Anyone know anything about Jerusalem artichokes?

We Answered:

yes.. i do.. they blow themselves up when you get them home.

Mattie Said:

Anyone got a recipe for Jerusalem Artichokes?

We Answered:

Jerusalem artichoke soup

Serves 2

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
4 jerusalem artichokes, peeled and diced
1 garlic clove, crushed
Â½ onion, sliced
290ml/10fl oz water
1 vegetable stock cube
salt and freshly ground black pepper, to taste
2 tbsp parsley, chopped
1 tbsp double cream

Method
1. Place the artichokes, garlic, onions and water into a pan, bring to the boil, then lower the heat to a rapid simmer. Cook for 8-10 minutes.
2. Crumble in the stock cube and season to taste.
3. Remove from heat, place into a blender, and blend until smooth. Add the chopped parley and the cream, and pulse again a couple more times.
4. Serve in a soup bowl.

Joseph Said:

does this look like a good apper?

We Answered:

It looks excellent and I really enjoyed reading it. I love this type of reading.

Miriam Said:

Jerusalem artichokes, Can anyone please give food values, and useful recipes?

We Answered:

Stuffed Artichokes

6 large artichokes
5 to 6 cloves garlic
2 to 3 tablespoons olive oil
3 pounds tomatoes
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped flat-leaf parsley leaves
Salt
1/2 tablespoon vinegar or lemon juice, optional
2 to 2 1/2 cups coarse breadcrumbs from a good country loaf
3/4 cup freshly grated Parmesan

Trim off and discard the stems of the artichokes, leaving about 1/2 inch. Scrub the artichokes clean under running water. Using sharp scissors, cut 1/2 inch off the top of each leaf, and with a very sharp knife slice about 1-inch off the top of the artichoke.
To a large kettle of boiling salted water, add 2 or 3 whole garlic cloves and 1 tablespoon of olive oil. Cook the artichokes, covered, for 45 to 55 minutes, or until tender. Remove them carefully with tongs or a big slotted spoon, and place them upside-down on a rack to drain as they cool.

To make the filling, cut the tomatoes into 1/4-inch dice and chop the remaining garlic. Mix the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of olive oil, and a touch of vinegar or lemon juice if you want it. Stir in most of the bread crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture. Finally, add the Parmesan.

When the artichokes are cool enough to handle turn them right side up and gently pull open the leaves from the center of each one. Pull out the thin leaves from the very center and then scrape out the fibrous choke with a teaspoon.

Spoon some of the filling into the center cavity of each artichoke, then spoon a bit more here and there between the leaves. Distribute it evenly between the 6 artichokes, using about 2/3 cup for each. A little bit more olive oil can be drizzled over the artichokes just before serving.

Serve these at room temperature or chilled, and don't hold them longer than 3 or 4 hours.

Artichokes are nutrient dense, so, for the 25 calories in a medium artichoke, you're getting 16 essential nutrients!

Artichokes provide the important minerals magnesium, chromium, manganese, potassium, phosphorus, iron and calcium. For example, that 25 calorie artichoke provides 6% of the Recommended Daily Value of phosphorus, 10% of magnesium, 8% of manganese, 10% of chromium, 5% of potassium, 4% of iron and 2% of calcium and iron.

In addition to all these important minerals, artichokes are a good source of fiber (12% of the RDV), vitamin C (10% of the RDV), and folate (10% of the RDV).

Artichokes are low in calories and sodium, have no fat and no cholesterol.

All this means that artichokes, as a part of a low-fat, high-fiber diet, can help reduce the risk of certain types of heart disease, cancers and birth defects.

Zachary Said:

Jerusalem artichokes?

We Answered:

Jerusalem Artichoke Recipes

Other Articles