CRISPY JERUSALEM ARTICHOKES WITH AGED BALSAMIC
Categories Side Thanksgiving Quick & Easy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8-10 minutes.
- Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8-10 minutes longer; transfer to a platter.
- Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
- Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
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Love Gru
grulove80@hotmail.comI love this recipe! The artichokes are always a hit with my family and friends. They're crispy, flavorful, and addictive.
Muhammad Zubair asad
asadm34@gmail.comThis is a great recipe for a quick and easy weeknight meal. The artichokes are crispy and flavorful, and the balsamic vinegar adds a nice tangy flavor.
Noor e Qarsam
noor_e59@hotmail.comI'm not a big fan of artichokes, but I really enjoyed this recipe. The crispy coating and the balsamic vinegar made them much more palatable.
Kenyada Lewis
lewis_k66@hotmail.comI made this dish for a potluck dinner, and it was a big hit. Everyone loved the crispy artichokes and the tangy balsamic vinegar.
Sohail Khan
k81@yahoo.comI served the artichokes with a dipping sauce made from Greek yogurt, lemon juice, and herbs. It was a delicious and refreshing complement to the crispy artichokes.
Roblox Stories
r-stories94@yahoo.comI cooked the artichokes in a cast iron skillet. It gave them a nice crispy coating.
Jolil Hasan
j-h@gmail.comI used a mixture of olive oil and avocado oil to fry the artichokes. It worked really well.
Barbara Bailey
b24@gmail.comI'm allergic to nuts, so I used panko breadcrumbs instead of almond flour. The artichokes still turned out great.
CHUKWUKA CHIOMA
chukwuka_c@hotmail.comThis is a great recipe for a party appetizer. The artichokes are easy to make and they're always a hit with guests.
Karisa Foreman
f.k@yahoo.comI served the artichokes with a side of roasted vegetables. It was a delicious and healthy meal.
Ocie Parido
ocie@hotmail.comI added a bit of garlic and chili flakes to the breadcrumb mixture. It gave the artichokes a nice spicy kick.
Owais Chhipa
c-owais32@yahoo.comI didn't have any aged balsamic vinegar, so I used regular balsamic vinegar. The dish still turned out great.
dancer nepal
dancer_nepal@aol.comThe artichokes were a bit too crispy for my liking. I think I would cook them for a shorter amount of time next time.
yashiro
yashiro@aol.comThis dish was a bit too sweet for my taste. I think I would use less balsamic vinegar next time.
Love Ife
love_i79@hotmail.frI followed the recipe exactly, and the artichokes turned out perfectly. They were crispy on the outside and tender on the inside. The balsamic vinegar added a nice tangy flavor. I would definitely make this dish again.
Rasel Hekki
r_hekki6@hotmail.co.ukThis is a great recipe! The artichokes were crispy and flavorful, and the balsamic vinegar added a nice touch of acidity. I would definitely recommend this recipe to others.
Mohd Ibrahim
i-mohd92@hotmail.comI'm not usually a fan of artichokes, but I really enjoyed this recipe. The crispy coating and the balsamic vinegar made them much more palatable. I will definitely be making this dish again.
Eric latu
l89@yahoo.comI made this dish for a dinner party last night, and it was a huge hit! Everyone loved the crispy texture of the artichokes and the sweet and sour flavor of the balsamic vinegar. I will definitely be making this dish again.
Styles Robin
s_robin@gmail.comThis was my first time cooking Jerusalem artichokes, and I was very impressed. They have a unique flavor that is both nutty and earthy. The crispy coating and the tangy balsamic vinegar really complemented the artichokes.
Gabriel Kadima
g.k@yahoo.comAbsolutely delicious! The artichokes were crispy on the outside and tender on the inside, and the balsamic vinegar added a wonderful depth of flavor. I will definitely be making this dish again!