Recipe by Bergy
If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce
Top Review by Barb G.
OH, Bergy, These are GREAT. I have been looking for Recipes on how to fix Jerusalem Artichokes. I came across your recipes yesterday. Made them for dinner last eve. We have a ton of them, Just kidding, but, we sure have alot. We ate all of them That I fixed,My husband really scarfed up on them. Thank for posting the recipes. I will be trying others soon.
- 1 lb jerusalem artichoke, peeled and equal size
- 2 tablespoons lite olive oil
- 6 tablespoons parmesan cheese, grated
- salt and pepper
Directions See How It's Made
- Peel the artichokes
- Have a pot of lightly salted water boiling.
- Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
- Dash into cold water and leave in cold water until you are ready to broil them.
- Turn on Broiler.
- Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
- Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
- They should still be crisp.