ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
ROASTED CHICKEN AND JERUSALEM ARTICHOKES
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
- In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
- Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.
JERUSALEM ARTICHOKE NICOISE SALAD WITH ROASTED CHICKEN
Steps:
- For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours.
- Preheat the oven to 350 degrees F.
- Heat the oil in large cast-iron pan over medium to high heat. Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper. Cook the Jerusalem artichokes until golden brown, about 3 minutes. Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes. Remove from the pan and set aside. Add the chicken to same hot pan, skin-side down. Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over. Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes. Remove from the oven and allow the chicken to rest for 10 minutes before slicing.
- For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate. Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes. Place the sliced chicken breast in the center. Place the hard-boiled eggs around the chicken. Whisk the olive oil, lemon juice, salt and pepper in a bowl. Drizzle over the salad and serve.
ROAST CHICKEN WITH ARTICHOKES
To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Rub 3 tablespoons oil and the juice of 1 lemon over chicken; season generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast-iron) over medium-high heat. Cook chicken, breast side down, until golden, about 5 minutes.
- Set a large skillet (preferably cast-iron) on top of chicken, pressing to flatten. Transfer to oven, and roast until golden, about 30 minutes.
- Remove skillet; flip chicken. Return skillet onto chicken; roast until cooked through and an instant-read thermometer inserted into thickest part of the thigh reaches 165 degrees, about 10 minutes.
- Transfer to a platter; let rest 10 minutes before carving. Drizzle with juice of remaining lemon, and sprinkle with red-pepper flakes. Scatter artichokes over top, and drizzle with oil from jar. Garnish with mint.
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