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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.


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MMMMM----- Recipe via Meal-Master (tm) v8.00

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.


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MMMMM----- Recipe via Meal-Master (tm) v8.00

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.


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MMMMM----- Recipe via Meal-Master (tm) v8.00

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.


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MMMMM----- Recipe via Meal-Master (tm) v8.00

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.


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MMMMM----- Recipe via Meal-Master (tm) v8.00

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.


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MMMMM----- Recipe via Meal-Master (tm) v8.00

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.


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