Best 3 Jerusalem Artichoke Chips With Lemon Thyme Dip Recipes
Indulge in a culinary delight with Jerusalem artichoke chips, a crispy and savory treat complemented by a tangy lemon-thyme dip. These unique chips, crafted from thinly sliced Jerusalem artichokes, offer a delightful crunch and a nutty flavor that sets them apart from ordinary potato chips. The accompanying lemon-thyme dip adds a burst of citrus and herbal freshness, elevating the chips to a gourmet snack or a perfect side dish for gatherings. Discover the simplicity of this recipe, requiring just a handful of ingredients and minimal preparation, making it an accessible indulgence for home cooks of all skill levels. Embark on a culinary adventure and tantalize your taste buds with this harmonious blend of flavors and textures.
Here are our top 3 tried and tested recipes!
BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON
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.
JERUSALEM ARTICHOKE CHIPS WITH LEMON THYME DIP
Categories Side Fry Cocktail Party Vegetarian Quick & Easy Mayonnaise Lemon Jerusalem Artichoke Spring Thyme Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.
- In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
- While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.
- Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.
- Serve chips with dip.
WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE
Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.
Provided by Paula Kittelson
Categories Side Dish
Time 1h15m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Choose small to medium-sized Jerusalem artichokes for the best flavor and texture.
- Scrub the artichokes thoroughly with a vegetable brush to remove any dirt or debris.
- Slice the artichokes thinly using a mandoline or a sharp knife.
- Soak the artichoke slices in cold water for 15 minutes to remove any excess starch.
- Pat the artichoke slices dry with a paper towel before frying.
- Use a deep fryer or a large saucepan filled with oil to fry the artichoke slices.
- Fry the artichoke slices in batches until they are golden brown and crispy.
- Drain the artichoke slices on a paper towel-lined plate to remove any excess oil.
- Sprinkle the artichoke slices with salt and pepper to taste.
- Serve the artichoke chips immediately with the lemon-thyme dip.
Conclusion:
Jerusalem artichoke chips with lemon-thyme dip is a delicious and healthy snack or appetizer. The chips are crispy and flavorful, and the dip is tangy and refreshing. This recipe is easy to make and can be enjoyed by people of all ages.
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