| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 18g | 2.5g | 17g |
| sugars | fibre | protein | salt |
| 5g | 3g | 3g | 0.7g |
There’s something uniquely satisfying about whipping up a vegetable dish that not only pleases the palate but also brims with nutrition. The recipe for Grilled Jerusalem Artichokes with Green Olive Sauce does exactly that. This dish wonderfully combines a rustic flair with a touch of sophistication, making it a standout in any meal.
Connecting to My Roots
Growing up in the vast landscapes of Montana, where hearty and wholesome foods were a staple, I’ve always been drawn to recipes that celebrate simple, fresh, and seasonal ingredients. This dish, with its grilled Jerusalem artichokes and savory green olive sauce, reminded me of the earthy flavors I cherished as a kid, yet delves into a realm of new, exciting tastes.
Health Benefits
One of the reasons I adore the recipe for Grilled Jerusalem Artichokes with Green Olive Sauce is its incredible health benefits. Jerusalem artichokes, also known as sunchokes, are rich in inulin, a prebiotic fiber that supports gut health. This high-fiber content not only promotes digestion but can also help regulate blood sugar levels and support weight management.
Pairing the artichokes with a green olive sauce adds a burst of flavor while packing in healthy fats from the extra virgin olive oil. The olives bring a salty brininess that complements the slightly nutty, creamy texture of the grilled artichokes perfectly. With the addition of parsley for a touch of freshness, garlic for its immune-boosting properties, and a hint of red wine vinegar for that tangy finish, this dish is a nutritional powerhouse.
Culinary Versatility
In terms of versatility, this dish can seamlessly integrate into various culinary traditions and styles. It’s akin to Mediterranean staples like grilled vegetables with olive tapenade (recipe link), offering a fresh, vibrant option for those looking to explore new textures and flavors. Additionally, it’s the perfect side dish for grilled meats, enhancing a venison steak or a bison burger with that extra layer of sophisticated flavor.
As someone who is continually inspired by new flavors, the blend of familiar and novel in this dish makes it a favorite. The Grilled Jerusalem Artichokes with Green Olive Sauce brings together the best of both worlds – simplicity and complexity, nutrition and indulgence, tradition, and innovation. Whether you’re a seasoned chef or an adventurous home cook, I believe this recipe will find a cherished spot in your culinary repertoire.
What You’ll Need
- 2 lbs Jerusalem artichokes, scrubbed and halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup pitted green olives, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 tsp red wine vinegar
- 1/4 tsp crushed red pepper flakes (optional)
Method
Step One
Preheat your grill to medium-high heat.
Step Two
In a large bowl, toss the scrubbed and halved Jerusalem artichokes with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until they are evenly coated.
Step Three
Grill the Jerusalem artichokes for 10-15 minutes, turning occasionally, until they are tender and have grill marks. Remove from the grill and set aside.
Step Four
In a medium bowl, combine the chopped green olives, chopped fresh parsley, minced garlic, lemon juice, extra virgin olive oil, red wine vinegar, and crushed red pepper flakes (if using). Mix well to create the green olive sauce.
Step Five
Serve the grilled Jerusalem artichokes on a platter and drizzle them with the green olive sauce. Enjoy!
