JERUSALEM ARTICHOKES WITH PARMESAN
If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce
Provided by Bergy
Categories Cheese
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.
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Mutahar Gill Mutahar Gill
m.g@aol.comThis recipe was easy to follow and the Jerusalem artichokes turned out great. I will definitely be making this again.
sima amen
s35@gmail.comI'm not a big fan of the taste of Jerusalem artichokes, but this recipe was pretty good.
Flavia Faith
faith-f9@hotmail.co.ukI'm not sure what went wrong, but my Jerusalem artichokes didn't turn out crispy at all.
Sonia Salman
salman_s23@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The Jerusalem artichokes are roasted to perfection.
Billy King
b.king@yahoo.comThis recipe is a great way to impress your friends. The Jerusalem artichokes are so unique and delicious.
JANET CISSELL
j_c39@gmail.comI'm always looking for new ways to cook Jerusalem artichokes and this recipe is a great addition to my repertoire.
Raphael Akosah
r_akosah5@yahoo.comI made this recipe for a dinner party and it was a hit! Everyone loved the Jerusalem artichokes.
lkshi man
m_lkshi@yahoo.comI'm allergic to Parmesan cheese, so I used a vegan alternative. The Jerusalem artichokes were still delicious.
Chris Breezo
breezo-c19@gmail.comThis recipe was way too salty for my taste. I think I'll try it again with half the amount of Parmesan cheese.
Simo Raoudi
r@gmail.comI followed the recipe exactly and the Jerusalem artichokes were still too hard. I had to cook them for an extra 15 minutes.
Robert Cerino
r_c75@hotmail.comThis recipe was a bit too bland for my taste. I think it would have been better with some more seasoning.
Rahat
rahat60@hotmail.comI'm not a big fan of Jerusalem artichokes, but this recipe was pretty good. The Parmesan cheese helped to mask the strong flavor of the artichokes.
Edenabuohien Jackson
edenabuohien.j74@gmail.comThis recipe is a great way to use up leftover Jerusalem artichokes. I added some fresh herbs and it turned out really well.
Calozzie Lee
calozzielee49@gmail.comThis was my first time cooking Jerusalem artichokes and I was pleasantly surprised. They were very tasty and the Parmesan cheese added a nice touch.
adisa akter
akter.a@hotmail.comI love this recipe! The Jerusalem artichokes are so unique and the Parmesan cheese adds a nice flavor.
lul
lul@gmail.comThis recipe was easy to follow and the Jerusalem artichokes turned out great. I will definitely be making this again.
Jacob Sadler
s_j@aol.comI've never had Jerusalem artichokes before, but I'm so glad I tried this recipe. They were delicious and the Parmesan cheese added a nice touch.
MOON RAAJ
r_moon37@hotmail.co.ukThis recipe is a keeper! The Jerusalem artichokes were roasted to perfection and the Parmesan cheese gave them a nice crispy coating.
Lindani Maphumulo
mlindani76@gmail.comThis was a delicious and easy recipe! I used fresh Jerusalem artichokes from my garden and they were perfect. The Parmesan cheese added a nice richness to the dish.