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Categories:Viewed: 78 - Published at: 7 years ago
Ingredients
- 2 tablespoons olive oil
- 2 ounces thinly sliced prosciutto
- 1 pound Jerusalem artichokes (also known as sunchokes), well scrubbed and cut into 1/4-inch-thick slices
- Salt
- 3 tablespoons water
- 1 large shallot, peeled and minced
- 2 teaspoons roughly torn mint
- 2 teaspoons freshly squeezed lemon juice
Method
- Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering.
- Add the prosciutto in a single layer (you may have to do this in batches) and cook until crisp, about 3 to 5 minutes.
- Remove from the pan to a paper-towel-lined plate and let cool slightly.
- Crumble and set aside.
- Return the pan to medium heat and add the remaining 1 tablespoon oil.
- When the oil shimmers, add the Jerusalem artichokes, season with salt, and cook, stirring occasionally, until browned and almost fork tender, about 15 minutes.
- Add the water, stir to release any browned bits from the bottom of the pan, and cook until the water evaporates and the artichokes are fork tender, about 3 minutes.
- Add the shallot and cook until golden, about 3 minutes more.
- Stir in the crumbled prosciutto, mint, and lemon juice, adjust the seasoning as needed, and serve immediately.
