- Root vegetables
- Potato side dishes
A deliciously different way to prepare mashed potatoes. Serve at Sunday lunch for a change of pace.
49 people made this
- 4 large baking potatoes, peeled and quartered
- 1 (390g) tin artichoke hearts in water, drained
- 1 clove garlic, minced (or to taste)
- 125ml hot milk
- 50g softened butter
- salt and freshly ground black pepper to taste
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Place potatoes in a large pot with enough water to cover. Bring to the boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
- Meanwhile, puree the artichokes and garlic with the milk until smooth.
- Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.
Reviews & ratingsAverage global rating:(50)
Reviews in English (44)
Four stars as written, as these would inarguably be on the “ho-hum” side, flavor-wise. But with a few small additions, these are easily elevated to five stars, particularly if you’re an artichoke lover like me. (I love artichokes so much that Santa used to put them in my Christmas stocking when I was a kid, but I digress) More butter, a chunk of cream cheese and fresh parsley, sage, rosemary and thyme made these exceptional. Ahhh, for summer, when otherwise expensive fresh herbs are plentiful right in your own back yard! I’d like to try other herbs as well – fresh oregano, dill or rosemary are all interesting possibilities. Very creative recipe.-16 Jun 2011
Very yummy. This recipe is really a more healthy alternative to traditional mashed potatoes. I roasted a few cloves of garlic and threw that into the food processor with the artichokes and milk. The recipe as written calls for very little butter, but the artichoke mixture was so creamy I was able to use even LESS and my potatoes were still moist and creamy! Healthy, easy, quick, delicious - everything I need in a recipe!-26 Jun 2007
These are really good if you're an artichoke lover. Since some reviewers said it made a lot, I used 3 large potatoes, and 2 cans of artichokes. I left about 5 artichoke hearts out of the puree and roughly chopped them, I wanted some chunks of them in the mash. It turned out great!-29 Apr 2010
1 Artichoke 1 Fresh Lime 1 Garlic Clove Green Onions Fresh Mint Yogurt 2 Tbsp Olive Oil Salt, Black Pepper Powder, Dried Basil PREPARATIONS: 1- Slice a fresh lime. 2- Slice the green onions and mince the fresh mint. DIRECTIONS: 1- Trim the artichoke's leaves. 2- Cut a fresh lime and rub over the artichoke as it prevents the artichoke from discoloration. 3- Place the sliced limes in between the artichoke leaves. 4- Place the artichoke in a container. 5- Sprinkle a pinch of salt and black pepper. 6- Mash a fresh garlic clove over the artichoke. 7- Add dried basil and top it with olive oil. 8- Pour in water to the container. 9- Cover the container with a lid or microwave cover. 10- Heat the artichoke in a microwave for 7 to 10 minutes. 11- Combine yogurt, minced mint and green onions in small bowl. 12- Dip the artichoke leaf (the bottom) in the yogurt and pull it between your teeth.
Jerusalem artichoke recipes
Rustle up something incredible in the kitchen using the nutty, sweet flavours of Jerusalem artichokes. Use this winter vegetable in dishes from soups to stews and salads.
Smoked haddock & Jerusalem artichoke gratin
This fish bake is a flavoursome warmer and uses dense Jerusalem artichokes in place of potatoes
Crispy Jerusalem artichokes with roasted garlic & rosemary
The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it
Roast Jerusalem artichokes & leeks with crème fraîche, shaved gouda & hazelnuts
Enjoy Diana's roast artichokes and leeks with crème fraîche, gouda and hazelnuts as a side dish or starter. It's a fabulous homage to autumn flavours
Jerusalem artichoke & horseradish soup
A hearty and satisfying soup, perfect for the winter months
Lemon roast guinea fowl with Jerusalem artichokes
Poach the guinea fowl before you roast it to keep the bird nice and juicy. Add the artichokes to the roasting tin, too, and they'll soak up the lovely juices
Pork, cider & artichoke stew
Jerusalem artichokes are in season throughout the winter months and lend a sweet, nutty flavour to this hearty casserole
Buttered Jerusalem artichokes
A beautiful buttery side dish filled with seasonal goodness. If you're looking for something a little different with your roast, try these roasted veggies
Warm artichoke, blood orange & feta salad
This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze
Chunky Jerusalem Artichoke And Potato Mash
Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover add 1 tablespoon coarse salt. Bring to boil reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.
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Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Crispy Roasted Artichokes
From dips to pasta dishes, there are plenty of ways to cook with artichokes. But in our humble opinion, the most delicious way to enjoy this veggie is roasted in the oven until golden and crispy. Serve with an easy garlic aioli for dipping, and voilà.
2 tablespoons lemon juice, divided
12 artichokes, quartered (see note)
Salt and freshly ground black pepper
1. Season a large pot of water with salt and 1 tablespoon of the lemon juice and then bring to a boil.
2. Peel the tough outer leaves from the artichokes until you get to the tender yellowish leaves in the center. Remove the top third of each artichoke and discard.
3. Use a vegetable peeler to remove any remaining tough leaves and the outside of the stem. Scoop out the fuzzy part in the center of each artichoke (this is the &ldquochoke&rdquo) and discard.
4. Boil the prepared artichoke hearts for 8 to 10 minutes. Drain and then pat dry with paper towels.
5. Preheat the oven to 400°F. In a large bowl, toss the dried artichoke hearts and garlic cloves with the olive oil.Arrange the pieces in an even layer on a baking sheet season with salt and pepper.
6. Roast, tossing occasionally, until the artichoke hearts are golden brown and crisp, 25 to 30 minutes.
7. Squeeze the garlic cloves out of their skins and into a small bowl. Mash the cloves with a fork until smooth. Stir in the mayonnaise and the remaining 1 tablespoon lemon juice. Season with salt and pepper.
8. Serve the crispy artichoke hearts immediately with the garlic aioli on the side.
Note: You can also use 1 pound of drained canned artichoke hearts. Pat them dry with a paper towel or allow them to air-dry until no longer wet to the touch.
Into the bowl of a large slow cooker (like 5- or 6-quart), add water, lemon juice, and garlic cloves.
Prep the artichokes: Use a large serrated knife to cut the top 1/3 of the artichoke top. Use your fingers to remove the tough outer leaves, usually the first layer or two of leaves. Trim most of the stem of each artichoke, tossing it into the slow cooker (it’s edible) or discarding it. Fit as many artichokes as you can, somewhere between 5-6 depending on size, stem-side-down. Season artichokes with salt and pepper.
To cook, cover with the lid and cook until an outer artichoke leaf can be easily pulled off, on HIGH for 4 to 5 hours or on LOW for 8 to 9 hours.
Use a spoon to remove the choke of each artichoke, discarding the choke. (The choke is white and purple fluffiness and can lead to choking if digested which is why it’s necessary to remove.)
To serve, melt a few tablespoons butter. Use a slotted spoon to remove the garlic from the slow cooker, mash it, and stir into the butter. Serve the artichokes with the butter, dipping the leaves into butter and scraping the artichoke meat off with your teeth. Discard those leaves and work your way to the heart of the artichoke.
Artichoke Mushroom Cannelloni Recipe
Artichoke Mushroom Cannelloni Lasagna is very gourmet in appearance and taste. It is absolutely simple to put together because you can make most of this appetizer ahead of time. It is wonderful served as an appetizer, pasta course, or first course at your next dinner party. This fantastic appetizer was served to me at a wonderful dinner party put on by Peggy Bucholz. She has shared this recipe with What’s Cooking America.
What is an Cannelloni? It is an Italian dish consisting of stuffed rolls of pasta cooked in a cheese sauce. This Cannelloni Lasagna makes a great vegetarian dish and adds a fresh face to lasagna and uses a white Parmesan cheese sauce with a hint of nutmeg, white wine and whipping cream. Wait, it does not stop there, as the recipe uses sauteed artichoke, Shitake mushrooms, and leeks as a meat alternative for the filling. Instead of layering, the filling is rolled up. I do love my lasagna, but switching ingredients up once in a while and trying something new is fun.
This Artichoke Mushroom Cannelloni Lasagna recipe was shared with me by Peggy Bucholz and her Fine Dining website. Photo by Recipe Hubs.
Scallops and jerusalem artichokes with celery and lemon
A wonderfully elegant first course. The celery adds a fresh, yet complex touch. Serves four.
500g jerusalem artichokes
2 tbsp lemon juice, plus extra for the artichokes
5 garlic cloves, peeled
7 thyme sprigs
2 tbsp olive oil
Salt and black pepper
300g cleaned scallops (18 small ones)
2 celery stalks, cut on an angle into 1cm slices
½ green chilli, deseeded and finely chopped
10g small parsley leaves, picked
For the parsley paste
15g parsley, leaves and stalks
1 tbsp olive oil
Heat the oven to 200C/400F/gas mark 6. Peel the artichokes, chop into 3cm chunks and immediately immerse in a bowl of water and lemon juice. Drain and transfer to an ovenproof dish just wide enough to hold them snugly. Add two tablespoons of lemon juice, the garlic, thyme, half the oil, half a teaspoon of salt and some black pepper. Pour in water to half-submerge the artichokes and cover with foil. Roast for 45 minutes, stirring a couple of times, then remove the foil and roast for 15 minutes longer, so most of the liquid evaporates. (If the artichokes aren't tender by this stage, cover again and return to the oven until cooked through.) Keep warm.
Make the paste by blitzing parsley and oil in a food processor until smooth (or finely chop the parsley by hand and mix with the oil).
Prepare the scallops (if they're on the big side, cut in half horizontally). Mix with the celery and season with a quarter-teaspoon of salt and some pepper. Heat a ridged griddle pan, add the celery and scallops, sear for 40 seconds, turn the scallops and cook for 40 seconds more. Transfer the scallops to a bowl, cook the celery for a minute longer and add to the bowl. Gently stir in the warm contents of the artichoke dish, the chilli, parsley leaves and paste, taste for seasoning and serve warm.
Shaved Artichoke and Parmesan Salad Recipe
Shaved Artichoke and Parmesan Salad can be served as a first course, or served with cold lamb, beef, or seafood. In this recipe, your are using the hearts of the artichoke only. I slightly adapted this recipe from the New York Cookbook by Molly O’Neill.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
- 3 tablespoons lemon juice, freshly squeezed, divided
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup plus 2 tablespoons olive oil, extra-virgin
- 1 tablespoon fresh mint leaves, minced
- 1 wedge (4 ounces, not grated) Parmesan Cheese (Parmigiano-Reggiano), top quality
- 4 large fresh artichokes, uncooked*
- Additional fresh mint leaves (for garnish)
In a glass or ceramic bowl, combine 2 tablespoons of the lemon juice with the salt and pepper. Whisking vigorously, drizzle in the olive oil to make a vinaigrette. Add the minced mint set aside.
Using a cheese planer/slicer or vegetable peeler, slice the Parmesan cheese into wafer-thin sheets set aside.
Peel off the outer leave to reveal the underneath.
Trim off the tough outer layer of the stem and any brown spots. Cut the tip of the choke off. With a teaspoon, carefully scoop out and remove the hairy chokes (be careful not to scoop out the firm heart) .
Cut each artichoke heart crosswise into thin slices. Toss immediately with the remaining 1 tablespoon lemon juice so that the artichokes do not discolor.
Add the prepared Lemon-Mint Vinaigrette to the prepared artichokes and toss gently.
Divide the salad among 4 chilled salad plates. Place the Parmesan slices on top and garnish with additional mint leaves or black pepper. Serve immediately.
Each Serving Totals - 19.4 Fat Grams, 6.1 Carb Grams, 310 calories
* Check out How to purchase, store, prepare, cook, and eat artichokes (with photos). Make sure the artichokes are very fresh ones.
7 Jerusalem Artichoke Recipes for Delicious Rooty Winter Meals
Try these 7 delectable and toasty Jerusalem artichoke recipes to keep you warm and healthy all through the winter season!
Although neither an artichoke or from Israel, Jerusalem artichokes are nutrient dense and fiber rich tubers that are high in a beneficial carbohydrate called inulin. These root veggies belong to the sunflower family, are low in calories and high in vitamins C, A and E, as well as B vitamins and iron.
Also known as sunchokes, Jerusalem artichokes have a rich flavor that comes out beautifully when they are roasted with just a touch of olive oil, garlic and herbs. Serve them as a side dish or add them to a winter root vegetable salad.
Jerusalem artichokes makes for the creamiest soup, and what better way to garnish them than with handmade, wild mushroom tortellini? This satisfying and filling recipe will surely beਊ hit at your next dinner party or family get together.
Switch it up and use your Jerusalem artichokes raw in a salad, just make sure to slice them very thin. Serve as an appetizer or a side dish with an Italian inspired meal.
The combination of bay leaves, white wine vinegar and garlic make for a simple but deliciously delectable side dish. You can even top the saut sunchokes with broiled chicken, fish, sausages or tofu to pack an extra punch of protein to this dish.