Time 40m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees. Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice. Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
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.
Time 1h Number Of Ingredients 9 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.
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.
