Jerusalem Artichokes with Crispy Prosciutto
Save (53)
Sign up to save this recipe to your profile Sign Up Now ›
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
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
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.
Read More
1 of 3
Next: How to Thaw Pork
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.
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.
Read More
2 of 3
Next: How to Store Pork
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.
Read More
3 of 3
Next: How to Freeze Pork
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.
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.
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
