Jerusalem Artichoke Chips With Lemon Thyme Dip Recipes

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:

• Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

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:

• Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
• Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
• Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
• Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
• To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.