ROASTED CHICKEN AND JERUSALEM ARTICHOKES
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
- In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
- Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.
CHICKEN NICOISE SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Add the potatoes to a pot and cover with cold water. Bring to a boil and simmer until tender, about 5 minutes. Remove with a slotted spoon (let the water continue to boil) and let cool slightly.
- Prepare an ice water bath. Add the haricot verts to the boiling water, blanch briefly and transfer to the water bath to stop the cooking process. Drain, then cut into 2-inch pieces. Slice the potatoes 1/4 inch thick.
- Arrange the lettuce on a platter. Top with separate mounds of the potatoes, haricot verts, tomatoes, eggs and chicken, then drizzle with the Mustard Vinaigrette. Season all with salt and pepper. Garnish with the olives.
- In a mixing bowl, combine the oil, vinegar, mustard, garlic and shallot. Whisk until emulsified. Season with salt and pepper.
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
CHICKEN NICOISE SALAD
This salad makes it easy to eat what's good for you. It's versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. -Nick Monfre, Oak Ridge, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a saucepan, cook green beans in boiling water just until crisp-tender. Remove and immediately drop into ice water to cool. Drain; pat dry., Meanwhile, whisk together dressing ingredients. In a small bowl, lightly toss tuna with olives and capers., Line platter with salad greens; top with tuna mixture, green beans and remaining ingredients. Serve with dressing.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 142mg cholesterol, Sodium 562mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.
SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES
Provided by Anne Burrell
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
- In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
- Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
- Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
- Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.
Nutrition Facts : Calories 185 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 184 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 5 grams, Sugar 14 grams
CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY
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
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
VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
ROAST JERUSALEM ARTICHOKES & LEEKS WITH CRèME FRAîCHE, SHAVED GOUDA & HAZELNUTS
Enjoy Diana's roast artichokes and leeks with crème fraîche, gouda and hazelnuts as a side dish or starter. It's a fabulous homage to autumn flavours
Provided by Diana Henry
Categories Side dish, Starter
Time 1h10m
Yield Serves 4 as a side or starter
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Turn everything over with your hands and roast for about 30 mins.
- Toss the leeks in the rest of the oil and season. Add to the tin and cook for a final 15-20 mins. The leeks should be tender and the artichokes completely soft.
- Mix together the crème fraîche and the buttermilk or milk. Set aside.
- To make the dressing, beat all the ingredients together with a fork. Season. Taste, as you might want to adjust the sweetness or acidity.
- Toss the Treviso lettuce or chicory with the dressing. Put the roast vegetables on a serving platter or shallow dish, scatter the Treviso or chicory over, then spoon on the crème fraîche mixture (or serve it on the side). Scatter over the hazelnuts and cheese, and serve.
Nutrition Facts : Calories 545 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
ROASTED NIçOISE SALAD WITH HALIBUT
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Provided by Anna Stockwell
Categories Potato Artichoke Green Bean Olive Halibut Mayonnaise Lemon Basil Dinner Fish One-Pot Meal
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
- Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
- Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
- Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
- Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
- Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
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JERUSALEM ARTICHOKE RECIPES
From allrecipes.com
Author Hayley Sugg
- Roasted Jerusalem Artichokes (or Sunchokes) If you've never eaten Jerusalem artichokes before, roasting them is a great place to start. Once roasted, the skin gets tender and the interior is soft, similar to a roasted potato or turnip.
- Sunchoke and Sausage Soup. A whole pound of Jerusalem artichokes go into this stick-to-your-ribs soup. Combined with plenty of other veggies, turkey sausage, and turkey bacon, it's a wholesome meal for a cold winter night.
- Vegan Raw Sunchoke Salad with Apples. When sliced super thin, you don't even need to peel raw Jerusalem artichokes. Here they're paired up with thinly sliced apples in a citrus olive oil vinaigrette for a salad that is sure to become a new favorite.
- Traditional Vegetable Stew for Couscous. With a mild taste and fluffy texture, couscous is just begging to be served with a ladle of hearty stew to sop up all the extra juice.
- Cream of Jerusalem Artichoke Soup. Step aside potatoes, there's a new creamy soup that the whole family will love. Cooked down until tender, Jerusalem artichokes are blended until smooth with buttery onions, brandy, chicken broth, and heavy whipping cream to create a decadent dish.
- Vegetarian Carpaccio. Traditionally made with thinly sliced meat, this plant-based twist on carpaccio subs in thin pieces of root veggies. Jerusalem artichokes, radishes, turnips, carrots, and beets are all combined in an oil and vinegar marinade that gives each irresistible tangy flavor.
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