Roast Jerusalem Artichokes With Lemon And Thyme Recipes

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.

Steps:

• Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Steps:

• In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.
• In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
• While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.
• Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.
• Serve chips with dip.

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.

Steps:

• Scrub the artichokes and slice each one in half lengthwise. Warm just enough olive oil to cover the bottom of a roasting tin or an enamelled cast iron baking dish then add the butter. As soon as the butter starts to froth put in the artichokes, cut side in the fat, then leave them be whilst they lightly colour.
• Shake the artichokes about in the pan, loosening them from the bottom if necessary. Cut the lemons in half, squeeze the juice over the artichokes and scatter in the thyme leaves. Season with salt and black pepper then roast at 180˚c/Gas 4 for the best part of an hour. The time will depend on the exact size of your artichokes.
• They are ready when they are golden on the cut side and tender enough to squash with a fork.

Steps:

• Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
• Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.

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.

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.