Best 4 Jerusalem Artichoke Chips With Lemon Thyme Dip Recipes

Buckle up for a culinary adventure that will transport your taste buds to the zenith of gastronomic bliss. Embark on a journey to create the ultimate Jerusalem artichoke chips, perfectly crisp and golden brown, exuding an enticing aroma that will tantalize your nostrils. These chips are not just any ordinary chips; they are destined to become the star of your next party or a delightful snack for your family. Accompanying these delectable chips is a zesty lemon thyme dip, a symphony of flavors that will dance on your tongue, leaving you craving for more. Get ready to embark on a culinary expedition that will elevate your taste buds and create an unforgettable chip-eating experience.

Let's cook with our recipes!

JERUSALEM ARTICHOKE CHIPS WITH LEMON THYME DIP

Jerusalem Artichoke Chips with Lemon Thyme Dip image

Categories Side Fry Cocktail Party Vegetarian Quick & Easy Mayonnaise Lemon Jerusalem Artichoke Spring Thyme Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients 6

Ingredients

1/4 cup mayonnaise
1 teaspoon finely grated fresh lemon zest
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh thyme leaves
4 cups vegetable oil
1/2 pound Jerusalem artichokes (sometimes called Sun Chokes)

Steps:

In a small bowl stir together mayonnaise, zest, lemon juice, thyme, and salt and pepper to taste until combined.
In a 4-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 325°F.
While oil is heating, cut unpeeled artichokes lengthwise into 1/8-inch-thick slices. Fry artichokes in 2 batches in oil 1 1/2 minutes (artichokes will not color) and transfer to paper towels to drain.
Heat oil to 350°F. Return artichokes in 2 batches to oil and fry, stirring occasionally, until golden and crisp, about 5 minutes. Transfer chips with a slotted spoon to clean paper towels to drain and season with salt.
Serve chips with dip.

BAKED JERUSALEM ARTICHOKES WITH BREAD CRUMBS, THYME AND LEMON

Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon image

Provided by Jamie Oliver

Categories side-dish

Time 1h

Number Of Ingredients 9

Ingredients

1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled and finely chopped
1 good handful fresh thyme, picked and chopped
1 to 2 handfuls grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 good handfuls stale bread crumbs
Salt and freshly ground black pepper
Olive oil

Steps:

Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Roasted Jerusalem Artichokes (or Sunchokes) image

This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!

Provided by qwertycook

Categories Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound Jerusalem artichokes (sunchokes)
¾ cup olive oil
2 tablespoons dried thyme
1 tablespoon minced garlic
sea salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE

Whole Artichokes with Lemon-Thyme Dipping Sauce image

Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.

Provided by Paula Kittelson

Categories Side Dish

Time 1h15m

Yield 2

Number Of Ingredients 10

Ingredients

2 whole artichokes
Juice of 1 medium lemon
Salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons agave nectar
2 tablespoons finely chopped shallot
2 teaspoons thyme leaves
Salt and pepper to taste

Steps:

Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

Nutrition Facts : ServingSize 1 Serving

Tips:

Choose medium-sized Jerusalem artichokes for chips that are crispy on the outside and tender on the inside.
Scrub the Jerusalem artichokes thoroughly to remove any dirt or debris.
Slice the Jerusalem artichokes thinly and evenly, about 1/8 inch thick. This will help them cook evenly.
Toss the Jerusalem artichoke slices with olive oil, salt, and pepper before baking. This will help them crisp up and develop flavor.
Bake the Jerusalem artichoke chips at a high temperature, 400°F (200°C), for 15-20 minutes, or until they are golden brown and crispy.
Serve the Jerusalem artichoke chips immediately with the lemon-thyme dip.

Conclusion:

Jerusalem artichoke chips are a delicious and healthy snack or appetizer that are easy to make. They are a good source of fiber, potassium, and vitamin C. The lemon-thyme dip is a perfect complement to the chips, adding a bright and tangy flavor. These chips are a great way to use up Jerusalem artichokes, which are a versatile and nutritious vegetable.