Best Uncle Bills Simple Jerusalem Artichokes Recipes

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JERUSALEM ARTICHOKE RELISH



Jerusalem Artichoke Relish image

The main ingredient in this relish is Jerusalem artichokes, which are actually a kind of tuber. They are also known as "sunchokes" or topinambours in France. This is a delicious relish which goes particularly well with sausages or hot dogs, but is good with all meats and cheeses. The Jerusalem artichokes have a nice crunch, which is retained in the finished relish. You may notice that this recipe makes a lot of relish. Most people who make this give it as a Christmas gift, so they make a lot so they have enough for their family and enough to give away. You can halve the recipe if you don't think your demand for artichoke relish will be quite that high. The preparation time listed includes the time spent soaking the vegetables overnight.

Provided by xtine

Categories     Vegetable

Time 11h15m

Yield 16 pints

Number Of Ingredients 19

6 lbs jerusalem artichokes
3 lbs white cabbage, cored and roughly chopped
1 1/2 lbs white onions, peeled and roughly chopped
3 green bell peppers, cored and roughly chopped
3 red bell peppers, cored and roughly chopped
2 cups pickling salt (not iodized)
4 tablespoons white vinegar
1/2 cup flour
one 24 ounce jar french's yellow mustard
1 quart apple cider vinegar
1 quart white wine vinegar
3 lbs sugar
3 tablespoons mustard seeds
2 tablespoons celery seeds
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground black pepper

Steps:

  • You will need 2 large stainless steel pots or very large plastic bowls to soak the vegetables. They must be large enough to hold one gallon of water each, plus 6 pounds of vegetables (chopped) each. DO NOT use aluminum; the vinegar will react with it.
  • First you have to clean the artichokes. They are pretty knobby, and they collect a lot of dirt and grit. Put the artichokes in a large pot and cover with water. Scrub each artichoke thoroughly with a stiff vegetable brush, and run it under some water. If grit seems to be trapped between the artichoke and its "fingers", you may have to pop them off to get the grit out.
  • Make a brine out of ONE of the cups of salt, one gallon of water, and the 4 tablespoons of white vinegar. Stir well to make sure all the salt is dissolved.
  • Prepare the artichokes: do not peel the artichokes - the peel is edible and you will lose a lot of vitamins, plus these things are really knobby and if you try to peel 6 pounds of them I assure you you will lose your enthusiasm for making this relish.
  • Chopping: you have two choices here. I prefer to cut the artichokes into quarter inch dice by hand. Other folks use a food processor. The reason I don't use a food processor is because Jerusalem artichokes have a unique consistency, and they don't chop well in the food processor. Some of them get pulverized, while large chunks remain unchopped. So, if you like, use a food processor, but just make sure you don't end up with mush. You want a lot of very small chunks; it should look about the consistency of relish. As you cut the artichokes, place them in the brine.
  • Make a second batch of brine with the remaining cup of salt and one gallon water, stirring well to make sure all the salt dissolves.
  • In a food processor, chop the cabbage, onions, and bell peppers until they are cut fine. Make sure to keep an eye on what you are doing so you don't get mush. You want the vegetables to be the consistency of a relish.
  • Once they are chopped, place the vegetables in the second batch of brine you made, and stir well.
  • Cover both bowls of brined vegetables, and leave on the counter overnight or for 8 hours. Don't let them sit in the brine for longer than 10 hours or the vegetables may become too salty.
  • Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 1/2 feet by 1 1/2 feet.
  • Drain the Jerusalem artichokes and rinse with cold water. Drain well and place on half of the paper towels.
  • Drain the cabbage/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the other half of the paper towels.
  • In a large bowl, whisk together the French's mustard and the flour. Set aside.
  • In a very large stockpot (at least 10 quarts), combine the apple cider vinegar, white wine vinegar, sugar, yellow mustard seed, turmeric, celery seed, cayenne pepper, ground allspice, ground cloves, and black pepper.
  • Bring to a boil, stirring well, and then reduce to a simmer.
  • Dip out about 2 cups of the vinegar mixture and add it to the mustard/flour mixture in the bowl, whisking well to combine - make sure you whisk it until there are no more lumps.
  • Add the mustard/flour mixture back to the vinegar mixture in the stockpot, whisking well to combine. Bring to a boil and then let simmer for 10 minutes over medium heat, whisking occasionally.
  • Add the drained artichokes and the cabbage/onion/pepper mixture, and stir very well, making sure all is combined and mixed well with the vinegar/mustard mixture. Bring to a boil, stirring often.
  • Place in canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
  • Artichoke relish should sit for at least a month before you use it, so the flavors can combine and improve.

Nutrition Facts : Calories 542.9, Fat 1, SaturatedFat 0.1, Sodium 14178.3, Carbohydrate 130.9, Fiber 7, Sugar 107.6, Protein 6.3

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, though they are not related they are sweeter and a little starchier. They taste a little smokey and retain a crispness when cooked, if not overcooked. They cook very quickly, so be careful not to turn them to mush. The recipe calls for peeling them, though I just scrub them as the tender brown skin is edible. They make a good appetizer, are good raw in salads. NOTE; Since I posted and made this recipe "Uncle Bill" Bill Anatooskin has also made the recipe. He made it for a group of about 20 people,He said they DEVOURED every morsel and looked for more. Many had never eaten Jerusalem Artichokes. He e-mailed me the changes that he made, I made some changes to when making the recipe. So I combined the changes. We hope that you enjoy the artichokes.

Provided by Barb G.

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb jerusalem artichoke (Sunchokes)
4 tablespoons butter, melted
salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper, fresh ground
1/4 cup onion, finely chopped (optional)
1/4 cup green onion, finely chopped (optional)
1/2 cup parmigiano-reggiano cheese (or more) or 1/2 cup padano cheese (or more)

Steps:

  • Scrub the sunchokes and slice into 1/4 thick slices.
  • In a 13-inch-x-9-inch a baking dish, add melted butter.
  • Arrange the sliced chokes in casserole so that they overlap slightly.
  • Sprinkle with salt, black pepper and garlic powder.
  • If Using: Mix together onions & green onions; sprinkle over chokes.
  • Sprinkle with Parmeasn chesse.
  • Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
  • Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
  • The Jerusalem Artichokes should be slightly crunchy.

UNCLE BILL'S SIMPLE JERUSALEM ARTICHOKES



Uncle Bill's Simple Jerusalem Artichokes image

I grow my own Jerusalem Artichokes and this year they grew well and are in abundance. Also very clean with small nodules on the main potato-like root.

Provided by William Uncle Bill

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb jerusalem artichoke
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 large garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh parsley

Steps:

  • Scrub or peel artichokes.
  • Slice each artichoke to 1/4 inch thick slices.
  • In a Wok or frying pan, heat olive oil and butter on medium-high heat.
  • Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
  • Stir-fry for about 4 minutes, stirring often.
  • Do not overcook artichokes, they should be slightly crunchy.
  • Serve immediately.

Nutrition Facts : Calories 197.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 202.6, Carbohydrate 20.7, Fiber 2, Sugar 10.9, Protein 2.5

SPICY JERUSALEM ARTICHOKES-CANNING



Spicy Jerusalem Artichokes-Canning image

Make and share this Spicy Jerusalem Artichokes-Canning recipe from Food.com.

Provided by Diana Adcock

Categories     Southwest Asia (middle East)

Time 30m

Yield 4 pints

Number Of Ingredients 9

1 1/2 lbs jerusalem artichokes
3 cups white vinegar
1/4 cup honey
2 teaspoons turmeric
4 dried hot red chili peppers
2 garlic cloves, peeled
20 black peppercorns
4 bay leaves
1 tablespoon mustard seeds

Steps:

  • Scrub artichokes and slice 1/4 inch thick.
  • In a medium stainless or enamel saucepan bring vinegar, honey and turmeric to a slow boil.
  • Fill each hot, sterile jar with 1 pepper, 1 clove garlic, 5 peppercorns and 1 bay leaf.
  • divide the mustard seed evenly among the jars and add the artichokes.
  • Fill each jar with the hot liquid and seal.
  • Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
  • See altitude chart for altitudes higher than 1000 feet sea level.

Nutrition Facts : Calories 252.5, Fat 1, SaturatedFat 0.1, Sodium 17.9, Carbohydrate 51.4, Fiber 3.6, Sugar 34.9, Protein 4.4

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)



Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories     Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

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.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES



Roasted Sunchokes/ Jerusalem Artichokes image

I just pulled up 20 pounds of sunchokes from one plant. A knobby tubers look a lot like ginger root is in the sunflower family. Its nutty in flavor and has a nice crunch No need to peel but does need a very good scrubbing with a stiff brush. Sunchokes also contain vitamin C, phosphorus and potassium and are a very good source of iron. This tuber is very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These benefits come at a healthy price; the food can have a potent wind-producing effect. Inulin a type of carbohydrate that is a derivative of fructose. We don't have the digestive enzymes for this, and foods that we can't digest cause gas. Which is why the seeds play a role in this recipe. They are in for flavor as well as helping with the bloating and gas. It's volatile oils reacts efficiently in treating the gastro-intestinal tract. The main properties of the herb make it an effective stimulant of gastric secretion, it regulates stomach functions; it has anti-inflammatory properties for the intestines; it is a gastric and intestinal antiseptic and diuretic. The seeds help in stimulating food appetite and digestion, As it does your breath good! The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.

Provided by Rita1652

Categories     Vegetable

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil or 2 tablespoons coconut oil
3 lbs jerusalem artichokes (suncokes, Very well scrubbed sliced into 1/4 slices and rinsed again and left in water till ready to)
1/4 teaspoon cumin seed
1/4 teaspoon anise seed
1/4 teaspoon fennel seed
1/4 teaspoon caraway seed
1/4 teaspoon cardamom seed (all seeds can be used or mix and match enough to equal 1 1/4 teaspoon of seeds)
6 garlic cloves, sliced
1/2 teaspoon salt
1 teaspoon finely minced fresh rosemary
fresh cracked pepper

Steps:

  • Preheat oven to 425.
  • Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
  • On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
  • Add remaining ingredients to the seeds, toss to combine.
  • Distribute the seeds mixture on the sunchokes.
  • Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
  • Garnish with additional seeds and rosemary.

JERUSALEM ARTICHOKE PATTIES



Jerusalem Artichoke Patties image

If you haven't tried Jerusalem Artichokes this is a good introduction to them. I love them raw in salads or stir fry - see other recipes here on Zaar. Make these tiny and serve as an appetizer with a dip

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

2/3 cup mushroom, cleaned & sliced
1/2 cup onion, peeled and thinly sliced
1 clove garlic, crushed (I use 2 cloves)
1 teaspoon vegetable oil
1 cup jerusalem artichoke, peeled and coarsely chopped
1/4 cup carrot, grated
1/3 cup whole wheat flour
2 eggs
1/2 teaspoon hot sauce (or more)
2 teaspoons vegetable oil

Steps:

  • Saute the mushrooms.
  • onions and garlic in one tsp oil for 4 minutes Add artichokes& carrot saute another minute Mix egg& flour in a bowl, add hot sauce Add artichoke mixture to the bowl, stir well In a clean skillet add 2 tsp oil, heat Drop tbsp of the mixture, level them a bit, cook one side then flip and brown the other side Only takes a couple of minutes on each side- they should be golden and the batter cooked through.

Nutrition Facts : Calories 283.9, Fat 12.2, SaturatedFat 2.6, Cholesterol 186, Sodium 119.5, Carbohydrate 34.4, Fiber 4.7, Sugar 10.4, Protein 11.8

OVEN-ROASTED JERUSALEM ARTICHOKES



Oven-Roasted Jerusalem Artichokes image

Make and share this Oven-Roasted Jerusalem Artichokes recipe from Food.com.

Provided by Chuck Hughes

Categories     Artichoke

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

1 pound/ 450 g jerusalem artichoke
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

  • Preheat the oven at 350 degrees F.
  • Cut the artichokes in half.
  • In a bowl, mix everything together.
  • Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 0.2

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