Prep 10 mins
Cook 10 mins
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
- 1 lb jerusalem artichoke, peeled and equal size
- 2 tablespoons lite olive oil
- 6 tablespoons parmesan cheese, grated
- salt and pepper
- 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.
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.
I can't believe I forgot to review this recipe! I just went to print it out yet again as I had lost my first copy and discovered I had neglected to review it. This recipe is fabulous. I had seen some Jerusalem Artichokes in the store and wanted to try them, so I bought them and went looking for a recipe to try. Yours was the one I chose and we really enjoyed these. They were delicious, so good in fact that I have bought more and am making them again tonight! Thanks Bergy for another great recipe!