Artichoke and Sunchoke Sauté with Persillade

Sunchokes

Sunchokes

 

 

2 (10-ounce) packages frozen artichokes, thawed and well drained OR 3 (6-ounce) packages of ArtiHearts, Monterey Farms
¼ C olive oil
3 cloves garlic
2 bay leaves
1 t dried thyme or 4 large sprigs fresh
½ t dried rosemary or 2 sprigs fresh
½ lb. sunchokes (Jerusalem artichokes), peeled and cut into one-inch pieces
1 fennel bulb, trimmed and cut into one-inch pieces
8 shallots, peeled and quartered
½ lb. fingerling potatoes, scrubbed and cut into one-inch pieces
¾ C dry white wine
½ C chicken broth
Salt to tastefennel
For the Persillade:
3 T parsley, chopped
1 clove garlic, minced
1 t grated lemon zest

In a large Dutch oven, heat the olive oil over medium heat and add the garlic, bay leaves, herbs, sunchokes, fennel and shallots. Cook, stirring frequently, until the vegetables begin to brown nicely, about 5 minutes. Add the artichokes and potatoes, cook another 5 minutes, add the wine and reduce by half. Add the broth, cover and reduce the heat to low and simmer until vegetables are tender when pierced with a knife, about 30 -40 minutes, stirring occasionally.  Adjust for salt.

Prepare the Persillade: chop the parsley and garlic together until fine; add the lemon zest. Sprinkle over vegetables and serve.

Serves 8.


Delicata Squash and Potato Salad

 

Delicatas are the no-peel winter squash.  Just remove the seeds and cook! This terrific salad has it all – incredible flavor, an addictive vinaigrette, fall colors and tastes, high nutrient and low on calories.  At dinner the other night, it was the first thing to go. For a vegan version, just omit the cheese.  Adapted from “Bi-Rite Market’s Eat Good Food” by Sam Mogannam & Dabney Gough.  Serves 4-6. Read More



Roasted Marinated Onions and Shallots

½ pound cipolline onions, peeled
½ pound shallots, peeled and separated into cloves
2 C balsamic vinegar
1 stick cinnamon
6 cloves garlic

Combine ingredients in a large plastic bag. Refrigerate and marinate at least 24 hours and up to a week. To roast, heat oven to 375. Remove onions and shallots from marinade, place in roasting pan and sprinkle with olive oil. Roast 30-40 minutes until nicely brown and crisp-tender. Serve with roasted or grilled meat or other roasted vegetables. Discard or roast garlic; remaining marinade can be used in salad dressing, or re-used as marinade.