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Braised Baby Artichokes
Snap Peas with Crispy Shallots
Jerusalem Artichokes with Crispy Prosciutto
- 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
- 3 tablespoons water
- 1 large shallot, peeled and minced
- 2 teaspoons roughly torn mint
- 2 teaspoons freshly squeezed lemon juice
Crispy prosciutto and bright mint elevate this humble vegetable to side-dish stardom.
What to buy: A native to North America (not Jerusalem), the Jerusalem artichoke, also called a sunchoke, is actually a member of the sunflower family and is similar in texture and flavor to a potato. It can be found at farmers’ markets and most quality grocery stores during the wintertime.
This recipe was featured as part of our Cooking with Winter Ingredients story.
- 1Heat 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.
- 2Return 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.