Jerusalem Artichokes

Roasted Jerusalem Artichoke Dip

Scrub and dry:

• 1/2lb Jerusalem Artichokes
• Rub with olive oil and bake in a casserole at 375 for 20 to 30 min.
• Steam:
• 1/2 bunch chard (stems removed, or spinach)

In a food processor or blender, blend artichokes and chard with the following:

1/8 cup mayonnaise

• 2 Tbsp. olive oil
• 1/4 cup grated Parmesan
• 1-2 cloves garlic
• Juice of 1/2 small lemon
• 1/4 bunch parsley or cilantro (optional)

Serve as a dip, spread or on pasta in place of pesto.

Roasted Jerusalem Artichokes

• 1/2 lb Jerusalem artichokes, peel (optional) and cut to uniform size
• 1 T olive oil
• 2 cloves garlic, minced
• 1 T butter
• 2 T parsley, minced
• salt, hot sauce to taste

Toss the Jerusalem artichokes in the olive oil in a roasting pan large enough to hold them with space in between the pieces. Scatter in the garlic and roast in a preheated 475º oven until tender, about 15 minutes, tossing at least once about halfway through. Run under the broiler for a few minute to brown the edges, watching carefully.

Add the butter and parsley and toss to coat. Season with salt and hot sauce and serve immediately.