Sunchokes with Grape Tomatoes and Garlic
By Cheryl Forberg
One of the many reasons I really love serving antipasti is that it’s another great excuse to serve more veggies.
Antipasto is an Italian term for first course or appetizer. (The plural form is antipasti). Authentic antipasti include pickled, grilled and/or roast vegetables (Bell peppers, fennel, mushrooms), nuts (such as the traditional Marconi almonds), plenty of olives and if you’re not vegan or vegetarian, you can add different types of Italian cheeses, sausages, salami and ham.
One of the many reasons I really love serving antipasti is that it’s another great excuse to serve more veggies. Another is that the preparations are simple and forgiving – meaning it’s easy to substitute vegetables in a recipe that you don’t have, for veggies in the fridge that you do have.
And perhaps my favorite reason is that most antipasti recipes are simple to prepare and can be made well in advance. A gorgeous and varied spread of antipasti, whether for a simple dinner or a festive celebration can usually be made a day or two in advance, leaving you nearly stress free before you big (or not so big) event.
Here is a simple recipe that takes only minutes to cook and there’s little to no chopping either – how easy is that? This dish goes well with a grilled piece of chicken or fish – or simply surrounded by other scrumptious veggie antipasti dishes – Mangia!
Sunchokes with Grape Tomatoes and Garlic
Ingredients:
1 Tablespoon Olive Oil
1 one-pound package Melissa’s Sun Chokes, cut into 1-inch pieces
2 Tablespoons Melissa’s Chopped Garlic
1 basket (2 cups) Melissa’s Grape Tomatoes
1 cup White Wine or Rose (or chicken or vegetable broth)
1 teaspoon Fresh Chopped Thyme
Salt and pepper
Garnish:
1 Tablespoon Fresh Basil, cut in chiffonade
Instructions:
In a large nonstick sauté pan, heat oil over medium high heat. Add sun chokes and sauté for about 5 minutes, stirring, until evenly and lightly browned.
Add garlic and tomatoes and simmer for about two minutes; do not brown garlic. Add the wine and thyme and reduce heat; simmer for about five minutes or until wine is reduced by half. Cover and simmer for five minutes longer or until chokes are fork tender.
Season to taste and garnish with basil. Serve hot, warm or chilled.
Nutritional information (per serving):
Calories 150
Fat calories 30
Total fat grams; 3.5
Sat fat grams, 0
Cholesterol mg 0
Sodium mg 10
Total carbohydrates g 20
Fiber g 2
Sugars g 10
Protein g 3
Vitamin A IUs % 15
Vitamin C % 25
Calcium % 2
Iron % 15
One of the many reasons I really love serving antipasti is that it’s another great excuse to serve more veggies.
Antipasto is an Italian term for first course or appetizer. (The plural form is antipasti). Authentic antipasti include pickled, grilled and/or roast vegetables (Bell peppers, fennel, mushrooms), nuts (such as the traditional Marconi almonds), plenty of olives and if you’re not vegan or vegetarian, you can add different types of Italian cheeses, sausages, salami and ham.
One of the many reasons I really love serving antipasti is that it’s another great excuse to serve more veggies. Another is that the preparations are simple and forgiving – meaning it’s easy to substitute vegetables in a recipe that you don’t have, for veggies in the fridge that you do have.
And perhaps my favorite reason is that most antipasti recipes are simple to prepare and can be made well in advance. A gorgeous and varied spread of antipasti, whether for a simple dinner or a festive celebration can usually be made a day or two in advance, leaving you nearly stress free before you big (or not so big) event.
Here is a simple recipe that takes only minutes to cook and there’s little to no chopping either – how easy is that? This dish goes well with a grilled piece of chicken or fish – or simply surrounded by other scrumptious veggie antipasti dishes – Mangia!
Sunchokes with Grape Tomatoes and Garlic
Ingredients:
1 Tablespoon Olive Oil
1 one-pound package Melissa’s Sun Chokes, cut into 1-inch pieces
2 Tablespoons Melissa’s Chopped Garlic
1 basket (2 cups) Melissa’s Grape Tomatoes
1 cup White Wine or Rose (or chicken or vegetable broth)
1 teaspoon Fresh Chopped Thyme
Salt and pepper
Garnish:
1 Tablespoon Fresh Basil, cut in chiffonade
Instructions:
In a large nonstick sauté pan, heat oil over medium high heat. Add sun chokes and sauté for about 5 minutes, stirring, until evenly and lightly browned.
Add garlic and tomatoes and simmer for about two minutes; do not brown garlic. Add the wine and thyme and reduce heat; simmer for about five minutes or until wine is reduced by half. Cover and simmer for five minutes longer or until chokes are fork tender.
Season to taste and garnish with basil. Serve hot, warm or chilled.
Nutritional information (per serving):
Calories 150
Fat calories 30
Total fat grams; 3.5
Sat fat grams, 0
Cholesterol mg 0
Sodium mg 10
Total carbohydrates g 20
Fiber g 2
Sugars g 10
Protein g 3
Vitamin A IUs % 15
Vitamin C % 25
Calcium % 2
Iron % 15
