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.