Jerusalem artichokes, Can anyone please give food values, and useful recipes?

Question

I have a good crop, so good that they will be proliferating next year. Advice on control also needed.

Thank you for the recipe, but it is Jerusalem artichokes, not globe artichokes that I want to cook - they are a tuberous vegetable, related to sunflowers, and native to Nova scotia.

Answer 1

Stuffed Artichokes

6 large artichokes
5 to 6 cloves garlic
2 to 3 tablespoons olive oil
3 pounds tomatoes
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped flat-leaf parsley leaves
Salt
1/2 tablespoon vinegar or lemon juice, optional
2 to 2 1/2 cups coarse breadcrumbs from a good country loaf
3/4 cup freshly grated Parmesan


Trim off and discard the stems of the artichokes, leaving about 1/2 inch. Scrub the artichokes clean under running water. Using sharp scissors, cut 1/2 inch off the top of each leaf, and with a very sharp knife slice about 1-inch off the top of the artichoke.
To a large kettle of boiling salted water, add 2 or 3 whole garlic cloves and 1 tablespoon of olive oil. Cook the artichokes, covered, for 45 to 55 minutes, or until tender. Remove them carefully with tongs or a big slotted spoon, and place them upside-down on a rack to drain as they cool.

To make the filling, cut the tomatoes into 1/4-inch dice and chop the remaining garlic. Mix the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of olive oil, and a touch of vinegar or lemon juice if you want it. Stir in most of the bread crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture. Finally, add the Parmesan.

When the artichokes are cool enough to handle turn them right side up and gently pull open the leaves from the center of each one. Pull out the thin leaves from the very center and then scrape out the fibrous choke with a teaspoon.

Spoon some of the filling into the center cavity of each artichoke, then spoon a bit more here and there between the leaves. Distribute it evenly between the 6 artichokes, using about 2/3 cup for each. A little bit more olive oil can be drizzled over the artichokes just before serving.

Serve these at room temperature or chilled, and don't hold them longer than 3 or 4 hours.

Artichokes are nutrient dense, so, for the 25 calories in a medium artichoke, you're getting 16 essential nutrients!

Artichokes provide the important minerals magnesium, chromium, manganese, potassium, phosphorus, iron and calcium. For example, that 25 calorie artichoke provides 6% of the Recommended Daily Value of phosphorus, 10% of magnesium, 8% of manganese, 10% of chromium, 5% of potassium, 4% of iron and 2% of calcium and iron.

In addition to all these important minerals, artichokes are a good source of fiber (12% of the RDV), vitamin C (10% of the RDV), and folate (10% of the RDV).

Artichokes are low in calories and sodium, have no fat and no cholesterol.

All this means that artichokes, as a part of a low-fat, high-fiber diet, can help reduce the risk of certain types of heart disease, cancers and birth defects.

Answer 2

Lemon Butter Jerusalem Artichokes

2 lbs artichokes, scrubbed and cut 1/4 inch rounds
1 teaspoon salt
4 quarts water
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup butter
2 teaspoons sugar or Splenda sugar substitute, packet equivelent
1/2 cup water

In large saucepan add salt and 4 quarts of water. Bring to boil.
Add artichokes.
Boil five minutes.
Drain in colandar.
In large frying pan, add olive oil and heat.
Add drained artichokes. Saute. Turning with spatula until sides are lightly browned.
Take out of pan and set aside.
Add lemon juice, butter and sugar or substitute to frying pan. Gently simmer.
Add 1/2 cup water, stir to mix.
Add fried artichokes. Toss to cover with lemon sweet butter sauce.
Cook five minutes at simmer.

Nutritional values for this recipe.
Calories 220
Calories from Fat 165 (75%)
Amount Per Serving %DV
Total Fat 18.4g 28%
Saturated Fat 8.3g 41%
Polyunsat. Fat 1.2g
Monounsat. Fat 7.9g
Trans Fat 0.0g
Cholesterol 30mg 10%
Sodium 489mg 20%
Potassium 432mg 12%
Total Carbohydrate 13.7g 4%
Dietary Fiber 6.2g 24%
Sugars 1.2g
Protein 3.9g 7%
Vitamin A 556mcg 11%
Vitamin B6 0.1mg 7%
Vitamin B12 0.0mcg 0%
Vitamin C 16mg 27%
Vitamin E 1mcg 4%
Calcium 63mg 6%
Magnesium 73mg 18%
Iron 1mg 8%