Jerusalem Artichokes with Crispy Prosciutto

Name: Jerusalem Artichokes with Crispy Prosciutto
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
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

Easter Thanksgiving Dinner Party Pork Lunch Dinner Side Dish Weeknight Dinner Winter Comfort Food Vegetables Easy

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4 servings Easy

Total: 25 mins Active: 25 mins

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Ingredients (8)

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

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Nutritional Information

Calories185
Fat7.97g
Saturated fat1.33g
Trans fat
Carbs23.44g
Fiber2.53g
Sugar12.53g
Protein6.75g
Cholesterol9.92mg
Sodium393.27mg
Nutritional Analysis per serving (4 servings) Powered by

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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.

by Kate Ramos

Tips for Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Instructions

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.

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