Recipe#13155

Title: Jerusalem Artichokes

From: gabi@comm.mot.com (Gabi Shahar) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION: Jerusalem Artichokes 
 Date: 14 Dec 1994 08:23:20 -0700 
 Organization: Motorola Communications Israel 
 Message-ID: <3cn2l8$ek9@mack.rt66.com> 

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       Title: Basic Cooked Jerusalem Artichoke
  Categories: Israeli
       Yield: 6 servings
            Jerusalem artichokes
            Lightly salted water
            Fresh lemon juice
            Salt and pepper
   Jerusalem artichoke, also known as sunchoke, is a seasonal vegetable
   that looks a bit like fresh ginger, and tastes like a cross between
   potatoes and artichokes.  We enjoy it very much in Israel.
   To prepare jerusalem artichokes as a side dish, peel and cook in
   boiling lightly-salted water for 1/2 to 1 hour, covered, until soft.
   Add salt and pepper to taste, and sprinkle with lemon juice.
   Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94.
   Translated by Gabi Shahar, December 1994.
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       Title: Jerusalem Artichoke Soup
  Categories: Israeli, Soups, Vegetables
       Yield: 4 servings
       2 lb Jerusalem artichokes
       3 ts Oil
       1    Celery root
       1    Parsnip
       1    Onion
       1 c  Brown lentils
       1 ts Ground coriander
       6 c  Chicken stock (or bouillon)
         pn Cumin
            Salt and white pepper
       2 ts Cilantro, chopped
            Lemon wedges, to garnish
   Peel and thickly slice the jerusalem artichokes.
   Peel and cube the celery root, parsnip and onion.  Fry in oil 2
   minutes.  Add the jerusalem artichokes, coriander, lentils and stock.
   Season with salt, white pepper and cumin.
   Cook covered, on low heat, for 1 1/2 hours.
   Check seasonings, add chopped fresh cilantro, and cook another 10
   minutes.  Serve hot, with lemon wedges.
   Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94.
   Translated by Gabi Shahar, December 1994.
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       Title: Chicken with Jerusalem Artichoke and Lemon
  Categories: Israeli, Poultry, Vegetables
       Yield: 4 servings
     1/2 lb Jerusalem artichokes
       1    Chicken, cut into pieces
     1/2 c  Fresh lemon juice
     1/4 c  Olive oil
      10    Garlic cloves
       6    Saffron threads
            Salt and pepper
      20    Fresh basil leaves
       2 oz Pine nuts, toasted
   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.
   Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94.
   Translated by Gabi Shahar, December 1994.
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       Title: Jerusalem Artichoke with Mushrooms and Thyme
  Categories: Israeli, Vegetables, Appetizers
       Yield: 4 servings
       2 lb Jerusalem artichokes
       1 oz Butter
       5 ts Olive oil; divided use
       1    Onion, chopped
       1 c  White wine
       1    Bay leaf
   1 1/2 lb Fresh mushrooms
       4    Garlic cloves, minced
       1 sm Lemon
   1 1/2 ts Fresh thyme, chopped
            Salt and pepper
   Peel and halve the jerusalem artichokes.
   In a large pan, heat butter and 2 tablespoons olive oil.
   Add the onion and fry 2 minutes.
   Add jerusalem artichokes, white wine, bay leaf and water to cover.
   Bring to boil, and cook on low heat until the jerusalem artichokes
   soften, about 1 hour.
   Meanwhile, thinly slice a small lemon (don't peel).
   Add the mushrooms to the pan, then the thyme, lemon slices and 3
   tablespoons
   olive oil, and cook another 20 minutes.  Serve warm.
   Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94.
   Translated by Gabi Shahar, December 1994.
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       Title: Jerusalem Artichoke Eggrolls
  Categories: Israeli, Vegetables, New cuisine
       Yield: 4 servings
       2 lb Jerusalem artichokes, peeled
      20    Eggroll wrappers
       1 oz Butter
       5 oz Ham, cubed
       6    Shallots, thinly sliced
       3    Garlic cloves, minced
       3 ts Chive snips
            Salt and pepper
       1    Egg white, lightly beaten
            Oil for deep-frying
   Cook jerusalem artichokes in salted water until nearly soft.  Chop
   finely, and transfer to a bowl.
   In a pan, fry ham and shallots in butter for 5 minutes.  Add to the
   bowl, along with the garlic, chives, and salt and pepper.  Mix well.
   Fill the eggroll wrappers with the jerusalem artichoke mixture, and
   roll as usual.  Glaze and seal with the egg white.
   Deep fry and serve.
   Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94.
   Translated and significantly modified by Gabi Shahar, December 1994.
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       Title: Jerusalem Artichoke with Goat Cheese
  Categories: Israeli, Vegetables
       Yield: 4 servings
       2 lb Jerusalem artichokes, peeled
       1 oz Butter
       1 tb Flour
       1 c  Milk, scalded
       1    Goat cheese log
       1    Egg yolk
         pn Nutmeg
            Salt and pepper
       1 tb Bread crumbs
   Thickly slice jerusalem artichokes, and cook in salted water until
   soft. Drain.
   Make a bechamel sauce using the butter, flour and milk.  Thicken for
   15 minutes, mixing occasionally.  Add the goat cheese, mix until
   melted and blended in the sauce.  Remove from heat, add the egg yolk,
   and season to taste with nutmeg, salt and pepper.
   Preheat oven to 400 F (200 C).
   Lightly oil a small oven proof baking pan, and coat with bread crumbs.
   Arrange the jerusalem artichoke slices in one layer.  Spread the goat
   cheese mixture on the jerusalem artichoke layer.  Sprinkle additional
   bread crumbs, and bake 15 minutes or until golden.
   Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94.
   Translated and significantly modified by Gabi Shahar, December 1994.
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       Title: Locus Fish with Jerusalem Artichokes
  Categories: Israeli, Vegetables, Fish
       Yield: 4 servings
       4    Locus fish fillets
            - Or white firm-flesh fish
       1 lb Jerusalem artichokes
       2 tb Olive oil
     1/4 c  White wine
       1 ts Fresh rosemary, chopped
            Juice from 1 lemon
   1 1/2 c  Heavy cream
            Salt and pepper
   Peel and thinly slice the jerusalem artichokes.
   Melt the butter and olive oil together in a pan.  Fry the fish
   fillets 3 minutes on each side.  Set aside, keep warm.
   To the same pan add the wine, scraping the bottom of the pan.
   Add rosemary, lemon juice, jerusalem artichokes, heavy cream, salt
   and pepper.  Cook until the jerusalem artichokes soften and the sauce
   is reduced to a half, about 1 to 1 1/2 hour.
   Transfer the fish fillets to serving plates, pour the sauce over the
   fish, and garnish with rosemary sprigs.
   Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94.
   Translated by Gabi Shahar, December 1994.
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