Artichokes
Jerusalem Artichokes
Jerusalem Artichokes can be cooked in many the same ways as potatoes or parsnips. They are excellent roasted, sautéed or dipped in batter and fried, but parboil them first in acidulated water ( water to which the juice of ½ a lemon has been added) for 10-15 mins until nearly tender.
Herby Artichoke Mash - Serves 3-4
500g Jerusalem artichokes, peeled and diced
400g Potatoes, peeled and diced
3 tbsp half fat crème fraiche
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Cook the artichokes and potatoes in boiling water for about 15 minutes or until tender.
Mash them both together and stir in the crème fraiche and parsley and season to taste.
Jerusalem Artichokes with Garlic
Serves 2
20g butter or 2 tbsp Olive Oil
100g Smoked bacon (optional)
400g Jerusalem artichokes, scubbed or peeled
5-6 garlic cloves peeled
75g onions, finely chopped
3 tbsp water
1 tbsp olive oil
20g fresh white or wholemeal breadcrumbs
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Melt the half the butter or oil in a heavy frying pan, add the chopped bacon if using and cook until it is brown and beginning to crisp, remove half the bacon from the pan and set aside.
Add the onions, artichokes and garlic to the pan and cook, stirring frequently until the artichokes and garlic begin to brown slightly.
Season with salt and pepper to taste and stir in the water. Cover and cook for a further 8-10 minutes, shaking the pan occasionally. Uncover the pan, increase the heat and cook for 5 minutes, or until all the moisture has evaporated and the artichokes are tender.
In another pan heat the remaining butter or oil with the 1 tbsp of olive oil. Add the breadcrumbs and fry over a moderate heat, stirring frequently with a wooden spoon, until crisp and golden.
Stir in the chopped parsley and reserved cooked bacon.
Combine the artichokes with the crispy breadcrumb and bacon mixture, mixing well. Serve immediately.
Artichoke Rosti
Serves 4-6
450g/1lb Jerusalem artichokes
juice of a lemon
450g/1lb potatoes
50g/2oz butter
salt
Peel the artichokes and place in a pan of water with the lemon juice and a pinch of salt. Bring to the boil and cook for about 5 mins until barely tender.
Peel the potatoes and place in a separate pan of boiling water and cook until barely tender- they will take slightly longer than the artichokes.
Drain and cool both the artichokes and the potatoes and then grate them into a bowl. Mix together with your fingers without breaking them up too much.
Melt the butter in a large heavy based frying pan. Add the mixture spreading it out with the back of a spoon. Cook gently for about 10 mins.
Invert the “cake” on to a plate and slide back into the pan. Cook for about 10 mins until golden. Serve at once.
Cream of Jerusalem Artichoke Soup
Serves 4
¼ cup of butter
2 onions, peeled and finely chopped
400-500g Jerusalem artichokes, roughly chopped
2 potatoes, peeled and cubed
1 tablespoon flour
1 tablespoon brandy (optional)
3 cups chicken stock
¾ cup whipping cream
¼ cup chopped fresh parsley, for garnish
Salt and freshly ground black pepper
Melt the butter in a large pan over a medium heat, add the onions, artichokes and potatoes and cook covered over a low heat for 10 minutes. Uncover and cook for a further 8 minutes.
Stir in the brandy and flour and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor or blender and puree until smooth, adding more stock if needed.
Return to the pan, add the cream and season with salt and pepper, reheat. Sprinkle with chopped parsley to serve.
Baked Jerusalem Artichokes – Serves 4-6
½ a pint of healthy eating crème fraiche
juice of one lemon
2 cloves of garlic, peeled and finely chopped
A large handful fresh thyme, leaves picked and chopped
1 handful grated parmesan cheese
450-500g Jerusalem artichokes, peeled and sliced
1 large handfuls of stale breadcrumbs
Salt and Fresh ground black pepper
Olive Oil
Preheat the oven to 220C/425F/Gas Mark 7.
In a bowl mix together the crème fraiche, lemon juice, garlic, half the thyme and most of the parmesan, season well. Thin down with 6-8 tbsp water and put in the sliced artichokes. Mix well and place everything into an ovenproof baking dish. Cover with foil and bake for 35 minutes. Mix the breadcrumbs with the remaining thyme, salt and pepper and 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 breadcrumb mix over the parmesan. Bake in the oven for a further 15 minutes until the breadcrumbs are golden.
Jerusalem Artichokes in Wine, Rosemary and Cream
Serves 4
2 tbsp Olive oil
500g Jerusalem Artichokes, scrubbed well and thinly sliced
2 garlic cloves, crushed
Salt and pepper to taste
1 tbsp chopped fresh rosemary
120ml White wine
60ml double cream
Heat the oil in a large frying pan over a medium heat. Add the Jerusalem artichoke and garlic and pan fry for 2 minutes. Season with salt and pepper, add the rosemary and wine and cook over a high heat until the wine is reduced by half. Add 1 tablespoon of water, cover and simmer until the artichokes are tender, remove the cover, add the cream and reduce the sauce for a couple of minutes until thickened.
Jerusalem Artichokes with Mushrooms and Thyme – Serves 2-4
500g Jerusalem Artichokes
25g butter
2 tbsp Olive Oil
1 Onion, chopped
1 Glass white wine
1 Bay leaf
225g mushrooms
2 Garlic cloves, finely chopped
½ a small lemon
1 tbsp fresh chopped thyme
Scrub or peel the artichokes and cut in half. In a large pan heat the butter and olive oil, add the onions and fry for 2 minutes. Add the Jerusalem artichokes, white wine, bay leaf and enough water to cover. Bring to the boil and cook on a low heat until the artichokes are softened. Meanwhile thinly slice the lemon. Add the mushrooms to the pan, then the thyme and lemon slices and cook for a further 15-20 minutes.
Artichoke and Carrot Soup – serves 3-4
250g carrots
350-400g Jerusalem Artichokes
1 medium onion, peeled and roughly chopped
750ml hot vegetable stock
Salt and freshly ground black pepper.
To Garnish: 3-4 teaspoons crème fraiche and fresh flat leaf parsley,
Scrub or peel the artichokes and cut them into rough chunks and place them in a bowl of cold salted water to prevent them from discolouring.
Then either scrub or peel the carrots and slice them into largish pieces.
Melt some butter in a large saucepan and soften the onion for 4-5 minutes. Drain the artichokes and add them to the pan along with the carrots. Add some salt and keeping the heat very low, put on a lid and let the vegetables sweat for 10 minutes.
After that pour in the hot stock, stir well, put the lid back on and simmer, very gently for a further 20 minutes, or until the vegetables are soft. Blend the soup and return to the pan, season with salt and pepper and reheat gently to a simmer.
Serve garnished with a swirl of crème fraiche and a few leaves of parsley.
Globe Artichoke
It would be hard to find a prettier vegetable than this. They were once very popular in Britain, it may be with the waning of popularity that people do not know how to prepare or eat them, here goes !
They consist of the bottom parts which are edible, the choke which is inedible and the heart which is very edible
To prepare:
First remove about four of the toughest outer leaves, then place the artichoke at the edge of a table so that the stalk overlaps the edge. Grasp the stalk and snap away the stem, removing some of the tough fibres running up into the base. Now remove the inedible choke, carefully spread the leaves apart until you come to the central cone of thinner, lightly coloured leaves. Then pull out this cone in one piece and underneath it you’ll find the hairy “choke” – scrape this all out of the heart with a teaspoon, and add a little lemon juice to stop the inside discolouring.
To Cook:
Add the artichoke to boiling water with a tablespoon of lemon juice, gentyl boil for about 30-40 minutes or until one of the outer leaves easily pulls away.
To Eat:
Pull one leaf off at a time and dip into a sauce, eat the tender rounder part at the base. When you arrive at the heart, cut it into sections with a knife and fork and eat with the rest of the sauce, great for sharing, don’t forget napkins and finger bowls, and a plate for the discarded leaves.
Sauces:
Great warm with Hollandaise or hot lemon butter, which is simply the juice and grated rind of a lemon plus 175g butter, melted together until bubbling .
Serve cold either either a vinaigrette dressing or garlic mayonnaise.