As the weekdays get more and more busy, it’s easy to get into the cooking doldrums, you know the kind where you think that you don’t have the time or energy to make anything ‘interesting’ or satisfying.
This recipe is here to prove us all wrong! It’s exciting, easy, and one of the most flavorful dishes out there, I promise.
Just to crispy rosemary and chives, by themselves. . . I could eat them all day.
You’ll need:
- 1 lb jerusalem artichokes
- 1 1/2 cloves of elephant garlic (the really giant ones), finely chopped
- 2 sprigs rosemary, roughly chopped
- 3 large bay leaves
- 1 bunch chives, roughly chopped
- olive oil
- 2 T rice vinegar
- salt, pepper
1. Wash, peel, and halve or quarter the jerusalem artichokes, depending on size.
2. In a large skillet, heat up a good amount of olive oil, and add jerusalem artichokes. Saute on medium-high heat until just golden on both sides.
3. Add garlic, rice vinegar, salt, pepper, rosemary, and chives. Reduce heat, cover with lid, and cook for another 15-20 minutes until jerusalem artichokes are just tender. I would check on them from time to time, giving the herbs a little stir. You want the jerusalem artichokes/sunchokes to stay wonderfully crunchy on the inside.
4. Remove bay leaves before serving. People will fight each other for the little fried rosemary-chives ‘bundles,’ trust me.
p.s. s&h has been the proud recipient of a few awards recently! Many thanks to Rock Salt for the Leibster Award and to The Modern Home Economist for the Versatile Blogger award – you are both fabulous!
Jerusalem artichokes.. what a neat idea for a salad I don’t think I’ve ever cooked with those at all before? Are they different from regular fresh artichokes?? This looks delicious.. sunchokes sounds so alluring!!
No, they are actually much more like potatoes in texture and a these little, knobby things. No actual resemblance to artichokes haha 🙂
Ok Ok I’ll have some…actually I would eat the whole dish full !!!
I’m glad!
Yummy – such a delicious combo of rosemary and garlic. I used this for a roast chicken the other night. It was very tasty. I will have to try adding chives next time.
Definitely great with roast chicken too!
I think I could make a meal out of just the garlic!
I agree!
I just love this dish. I’ve never used elephant garlic before, but I would love to give it a try.
Thank you, Kay! Look for it at the grocery store – it’s wonderful and just a bit milder in taste, though not in flavor!
I’ve never heard of Jerusalem artichokes. They look tasty. Congrats on the awards!
Thank you! They are really fun – usually around in springtime. They are also called sunchokes.
I have been meaning to try out artichokes, but haven’t found anything that has tickled my fancy. I’ll add this to my to-do-list and will have a go at it soon. Is there a different type of vinegar I could use? or would that alter the taste too much?
I love how the pieces have got that wee bit of brown crust to them from frying. Looks delish!
Hi, Anne – these actually have no relation to actual artichokes (see my earlier post from the other week). They are also called sunchokes.
And you can sub in white wine or champagne vinegar!