Allotments 4 All

This is one of our favourite ways of eating JAs, a bit like Aubergine Parmigiana but with artichokes instead :)

Steam JAs for 20-25 minutes depending on size. Cool, and pop out of their skins* into a greased, shallow ovenproof dish. Some may be mushy and some firm - it doesn't matter.

In a good layer of olive oil, fry gently:

Bacon or pancetta (or not if you're veggie)
Garlic
Onion

Add passata or tinned tomatoes, salt, pepper and herbs to make a tomatoey sauce - not too thick. Pour over the artichokes in the dish.

Sprinkle a good layer of Parmesan over, bake at 200 degrees until the whole thing is bubbling. Serve with crusty bread.

I sometimes put black olives and anchovies in :)

*easier than peeling!

Sounds really yummy, I may do that after the Christmas indulgences have abated.

Incidentally, I found that I enjoy the crunchiness of artichokes barely cooked, eg as in stirfried. Any other people prefer them this way, or am I just weird?

Curry, I would second that, in  a stir fry they are reminiscent of water chestnuts. I have also added them to the last 20 minutes of a roast.

I also found out, last night, that they add a touch of crunch into a curry (does a curry need crunch ...  :-\)

Tried JA chips last night, although I enjoyed them, the rest of the family thought they were orrible

more for you then okra ;)

Jamie Oliver has a recipe similar to SS but instead of Tomatoes goes with cream thyme and a few anchovies.

I think this is an earlier version of it...

http://www.lifestylefood.com.au/recipes/recipe.asp?id=579

... and obviously Jamie hasn't cottoned on to the steaming trick, which works brilliiantly.

Anyway I tried it with cream and anchovies,  without the thyme and lemon, keeping the parmesan and breadcrumbs on top, and it went down very well.

came across another one yesterday from a visitor: Jerusalem Artichoke mash, 50/50 with spud, butter, salt and pepper :)

Hmmm has set me thinking ... has anyone tried JA gnocchi ... ?

Derek  :)

Anyone wanting more ideas? Untried recipes - just give me time! :P

Mussel and Artichoke Risotto
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4

1kg mussels
400g Jerusalem artichokes
3 cloves garlic
3 shallots
150ml white wine
50g butter
2 tbsp olive oil
250g rice
800ml fish or chicken stock
2 tbsp marscapone
3 tbsp grated parmesan
1 tbsp chopped fresh parsley

1. Wash the mussels, pull away the wispy beards and discard any that are open. Put in a pan with one clove of crushed garlic, the white wine, 1 chopped shallot and half of the butter. Cover and cook for 5-10 minutes, until the shells are all open. Drain and keep the stock. Pull the mussels from the shells and set aside.

2. Peel and finely chop the Jerusalem artichokes, crush the remaining garlic and chop the shallots. Heat the oil in a frying pan and saute the garlic, shallots and artichokes for 5 minutes.

3. Stir in the rice and cook for a further 2 minutes. Stir in the mussel stock and a small amount of the veg/chicken stock. Keep cooking, stirring frequently and adding stock until the rice is soft.

4. Stir in the mussels, marscapone and parmesan, season well and serve.


Jerusalem Artichoke Pancake with Goats Cheese & Salad
Preparation Time: 10 mins
Cooking Time: 10-20 mins
Serves: 4

375g potatoes
375g Jerusalem artichokes
75g plain flour
75ml cream
4 eggs, separated
1 tbsp dijon mustard
salt & pepper
olive oil, for cooking

for the salad:
300g claytonia or winter leaves
3 Jerusalem artichokes, peeled & sliced
chopped parsley
lemon juice & olive oil dressing
slice of goats cheese

1. Peel, then boil potatoes and Jerusalem artichokes seperately,
as they cook at different rates, until soft.

2. Drain and return veg to saucepan and return to heat for a short time until completely dry. Mash carefully or pass through a potato ricer.

3. Mix in the flour, cream, egg yolks and mustard and season well. Whisk egg whites until soft then fold through the mash.

4. Brush a heavy based frying pan with olive oil and spoon in the butter in 12cm rounds. Cook until coloured on underside, then either flip pancake over to cook, or place under a hot grill to brown top.

5. To finish, dress salad and add shaved Jerusalem artichokes and herbs and toss together. Place pancake in the middle of a plate. Arrange salad on top and top with a slice of goats cheese.

Both of the above recipes found it on this site:
http://www.riverford.co.uk/recipes

Chicken and Jerusalem Artichokes

Ingredients
1/2 pound Jerusalem artichokes, peeled
10 garlic cloves, peeled and halved
1/2 cup fresh lemon juice
1/4 cup olive oil
6 saffron threads
1 chicken, cut into pieces
Salt and pepper
20 fresh basil leaves (yes, 20 )
2 ounces pine nuts, toasted

Instructions
Peel the Jerusalem artichokes. Peel and halve the garlic cloves.

In a large pan, mix lemon juice and olive oil. Add the garlic halves, Jerusalem artichokes and saffron threads. Add water to cover, and bring to boil over moderate heat.

Add the chicken, season to taste, and cook 1-1/2 hours. Add basil, check seasonings, and cook another 10 minutes. Garnish with pine nuts, and serve with cooked rice.

Yield: 4 servings

Jerusalem Artichoke and Potato Pie

Make pastry, line pie dish. Thinly slice Jerusalem artichokes and spuds having peeled them first. Grate some cheese. Fill pie with the above in alternating layers, seasoning with S&P and some fresh herbs (e.g. thyme). Add some milk. Cover with more pastry. Egg wash. Bake for about 45 mins to an hour.