Jerusalem Artichokes with Crispy Prosciutto

Jerusalem Artichokes with Crispy Prosciutto
Jerusalem Artichokes with Crispy Prosciutto might be just the side dish you are searching for. This recipe makes 4 servings with 209 calories, 4g of protein, and 13g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have jerusalem artichokes, water, roughly torn mint, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

1
Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering.
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add the prosciutto in a single layer (you may have to do this in batches) and cook until crisp, about 3 to 5 minutes.
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ProsciuttoProsciutto
3
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.
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Jerusalem ArtichokeJerusalem Artichoke
SaltSalt
Cooking OilCooking Oil
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4
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.
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ArtichokeArtichoke
WaterWater
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5
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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Lemon JuiceLemon Juice
ProsciuttoProsciutto
SeasoningSeasoning
ShallotShallot
MintMint

Equipment

DifficultyNormal
Ready In25 m.
Servings4
Health Score2
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