Same name, but two different types of vegetables here. And both to be cooked completely differently.
Jerusalem Artichokes are a root vegetable which can be eaten raw, pickled or cooked similarly to potatoes. They have a sweet nutty flavour and a great source of iron.
Globe Artichokes, not related to the aforementioned Jerusalem Artichokes, are in contrast a beautiful bud from a member of the thistle family. Globe Artichokes have two edible parts, the tips of the leaves and the much loved “heart”. Avoid the furry centre and surrounding tough leaves.
If you have never tried, you should get yourself an artichoke and try one of our recipes below.
Artichokes with Olive Oil, Parsley, and Garlic
- 4 Servings
- Preparation time: 25 minutes
- Cooking time: 40 minutes
Ingredients
- 8 artichokes, stems and thorns removed
- ½ lemon, juiced
- 2 garlic cloves, sliced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoon extra virgin olive oil
- 25g butter
- Vegetable broth, as needed
- Salt, to taste
- White pepper, to taste
Instructions
- Cut each artichoke in four equal parts. Place them into a bowl filled with water and add lemon juice.
- Heat extra virgin olive oil in a pan over medium heat. Add sliced garlic cloves and cook until lightly golden.
- Add in artichokes and season them with salt and pepper.
- Cook artichokes for 5 to 7 minutes, stirring often.
- Pour in 3 ladles of vegetable broth, cover and cook for 20 minutes.
- Uncover and cook for 5 more minutes.
- Add the butter and parsley. Stir well until melted.
- Serve and enjoy.
Additional tips
- When preparing artichokes, use parsley, cilantro, or bay leaves to enhance the flavour.
- You can add a pinch of chilli powder or half of the jalapeno pepper (chopped).
Cheese and Artichoke Risotto
- 4 Servings
- Preparation time: 25 minutes
- Cooking time: 30 minutes
Ingredients
- 280g rice
- 3 artichokes
- 1 tablespoon lemon juice
- 1 shallot, chopped
- 150ml dry white wine
- 60g Parmigiano Reggiano cheese, grated
- 30g almond flakes
- 2 tablespoons extra virgin olive oil
- 30g butter
- Black pepper, to taste
Instructions
- Clean artichokes by removing stems, thorns, hard outer leaves and inner beard. Cut them into smaller pieces and place them into a bowl with water and lemon juice.
- Heat extra virgin olive oil in a pan over medium heat. Add shallot and cook until lightly golden.
- Stir in artichokes and blend with wine.
- Cook until the wine evaporates.
- In a non-stick skillet, toast the rice with a drizzle of extra virgin olive oil.
- When the artichokes are soft, add the rice.
- Stir well and add a ladle of vegetable broth.
- Continue cooking by adding a ladle of broth when needed.
- When the rice is cooked, remove the pan from the heat.
- Stir in grated cheese and butter.
- Season with black pepper.
- Serve and enjoy.
Additional tips
- Prepare artichokes in oil at home with extra virgin olive oil, pepper, and bay leaves. Use it for preparing salads and risotto.
- Use starchy rice like Carnaroli or Vialone Nano.
- Use warm broth to prepare risotto.
- The rice needs to be al dente, fully cooked, but still firm under the bite.
Artichokes with Fava Beans
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: approx. 1 hour
Ingredients
- 8 Artichokes
- 450g frozen fava beans
- 1 white onion, chopped
- 1 shallot, chopped
- 2 garlic cloves, minced
- 80ml dry white wine
- 2 tablespoons fresh parsley, chopped
- Vegetable broth, as needed
- 40 – 50g breadcrumbs
- Extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Clean artichokes by removing the stems and thorns. Place them into a bowl with water and lemon juice.
- In a small bowl, combine breadcrumbs, a drizzle of extra virgin olive oil, salt, pepper, and chopped parsley.
- Heat 2 tablespoons of extra virgin olive oil in a large pan. Cook onions and shallot until lightly golden.
- Add garlic cloves and cook for an additional minute.
- Blend with wine and cook until it evaporates. Remove the pan from the heat.
- Take one artichoke at a time a fill them with breadcrumbs mixture in between the leaves.
- Arrange them in the pan with onions and replace them over medium heat.
- Cover with vegetable broth and bring to a boil.
- Reduce the heat, and cook covered for 30 minutes.
- Add fava beans and cook for an additional 20 minutes.
- Serve and enjoy.
Additional tips
- The sauce needs to be thick and creamy. You can use it also with pasta or as a sauce for serving lamb or veal meat.
- You can combine finely chopped nuts with breadcrumbs.
- Add two bay leaves to enrich the flavours.
Oven-Baked Jerusalem Artichoke
- 4 Servings
- Preparation time: 30 minutes
- Cooking time: 50 minutes
Ingredients
- 500g Jerusalem artichoke, peeled and sliced
- 500g potatoes, peeled and sliced
- 1 white onions, sliced
- 300ml vegetable broth
- 100ml milk
- 1 tablespoon corn starch
- Sage leaves
- 40g Parmigiano Reggiano cheese, grated
- 25g butter, sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 180° Grease a baking dish with butter.
- Cover the base of the baking dish with a layer of sliced potatoes. Add a layer of Jerusalem artichokes, sliced onion and sage leaves.
- Repeat the layers and season with salt and pepper.
- In a saucepan, combine corn starch with 3 tablespoons of milk and mix well to combine. Pour in the remaining milk and vegetable broth.
- Place the saucepan over high heat and bring to a boil. Stir until it thickens a bit.
- Season with black pepper.
- Pour over the vegetables.
- Sprinkle with grated cheese and sliced butter.
- Bake for 50 minutes.
- Serve and enjoy.
Additional tips
- To enrich the flavours, you can add a pinch of paprika or curry.
- Sprinkle the layers with chopped parsley.
- You can also top the layers with grated dry mozzarella.
Jerusalem Artichoke Cream
- 4 Servings
- Preparation time: 25 minutes
- Cooking time: 35 -40 minutes
Ingredients
- 500g Jerusalem artichoke, peeled and diced
- 2 red potatoes, peeled and diced
- 1 leek, sliced
- 1 white onion, sliced
- Vegetable broth, as needed
- A pinch of nutmeg
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat extra virgin olive oil in a pan over medium heat.
- Cook onion and leeks until lightly golden.
- Add Jerusalem artichoke and potatoes. Stir well to combine.
- Cover with vegetable broth and cook for 25 minutes over medium-low heat.
- Uncover and cook until all the liquid evaporates.
- Season with nutmeg, lemon zest, salt and pepper.
- Use a high-speed blender or an immersion blender to blend it into a homogeneous and smooth cream.
- Serve and enjoy.
Additional tips
- Serve the cream with roasted lamb, pork, lobster or shrimps.
- You can add a wide variety of herbs and spices like rosemary, thyme, curry or paprika.
- If you intend to use the cream with fish, replace the vegetable broth with fish broth.
Crustless Jerusalem Artichoke Quiche
- 4 Servings
- Preparation time: 20 minutes
- Cooking time: 50 minutes
Ingredients
800g Jerusalem artichoke, peeled and diced
60g Parmigiano Reggiano cheese, grated
30g butter
150g smoked bacon, diced
3 large eggs
Salt, to taste
Black pepper, to taste
Breadcrumbs, as needed
Instructions
- Preheat the oven to 180° Grease a cake pan with oil or butter.
- Put Jerusalem artichoke in a pot and cover it with water.
- Cook over high heat for 15 minutes.
- Drain them and place them in a bowl. Add the butter and mash them with a potato masher.
- Add smoked bacon, egg yolks, grated cheese, salt and pepper.
- Whisk egg whites in a bowl into stiff peaks.
- Incorporate the egg whites into the mixture.
- Pour the mixture into the cake pan and sprinkle it with breadcrumbs.
- Bake for 35 minutes.
- Serve and enjoy.
Additional tips
- You can also use puff pastry and prepare a classic quiche recipe.
- Replace smoked bacon with spicy tofu or tempeh.
