Best 4 Jerusalem Artichoke And Arugula Salad With Parmesan Recipes

In the pursuit of culinary excellence, we embark on a journey to unveil the exquisite flavors and textures of Jerusalem artichoke and arugula salad with Parmesan cheese. This delectable dish, a symphony of earthy and peppery notes, promises to tantalize your taste buds and leave you craving more. Join us as we explore the culinary secrets behind this exceptional salad, presenting you with a recipe that elevates simplicity to an art form. Prepare to be amazed as we guide you through the process of creating this delightful masterpiece, transforming humble ingredients into a dish that will impress even the most discerning palate.

Here are our top 4 tried and tested recipes!

ARTICHOKE ARUGULA SALAD

Artichoke Arugula Salad image

Fresh and packed with artichokes, dried cranberries and flavor, this salad is sure to be a favorite. -Barbara Begley, Fairfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

8 cups fresh arugula or baby spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dried cranberries
3/4 cup chopped pecans, toasted
4 green onions, chopped
1/2 cup reduced-fat raspberry vinaigrette
3/4 cup crumbled feta cheese

Steps:

In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 158 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

JERUSALEM ARTICHOKES WITH PARMESAN

Jerusalem Artichokes With Parmesan image

Provided by Moira Hodgson

Categories easy, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound Jerusalem artichokes
1/4 cup heavy cream
Coarse salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter

Steps:

Preheat oven to 400 degrees.
Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.
Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 349 milligrams, Sugar 11 grams, TransFat 0 grams

JERUSALEM ARTICHOKES WITH PARMESAN

Jerusalem Artichokes with Parmesan image

If you have ever planted Jerusalem Artichokes in your garden you know they keep coming back. If you don't know what they are,they are the root of a plant that is in the sunflower family and can be eaten raw (in a salad), sauted, steamed, mashed, broiled etc. They have a nice mild taste. I find they need a little lift of flavor from something like garlic, cheese or hot sauce

Provided by Bergy

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb jerusalem artichoke, peeled and equal size
2 tablespoons lite olive oil
6 tablespoons parmesan cheese, grated
salt and pepper

Steps:

Peel the artichokes
Have a pot of lightly salted water boiling.
Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes).
Dash into cold water and leave in cold water until you are ready to broil them.
Turn on Broiler.
Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper.
Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through.
They should still be crisp.

JERUSALEM ARTICHOKE GRATIN

Jerusalem Artichoke Gratin image

Provided by Regina Schrambling

Categories dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound Jerusalem artichokes
1 cup milk
Butter for pan
1/2 cup heavy cream
1 garlic clove, halved
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
White pepper to taste
1/2 cup grated Gruyére

Steps:

Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

Choose firm and plump Jerusalem artichokes. Avoid any that are bruised or have soft spots.
Scrub the Jerusalem artichokes thoroughly under cold water to remove any dirt or debris.
To prevent the Jerusalem artichokes from browning, toss them in a bowl of cold water with a squeeze of lemon juice.
Thinly slice the Jerusalem artichokes using a sharp knife or mandoline.
Use a light hand when dressing the salad to avoid overpowering the delicate flavors of the Jerusalem artichokes and arugula.
Serve the salad immediately so that the Jerusalem artichokes remain crisp and the arugula does not wilt.

Conclusion:

Jerusalem artichoke and arugula salad with Parmesan is a delicious and healthy salad that is perfect for a light lunch or dinner. The Jerusalem artichokes provide a slightly nutty flavor, while the arugula adds a peppery kick. The Parmesan cheese adds a salty and savory element, and the lemon vinaigrette dressing brings all of the flavors together. This salad is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.