Jerusalem Artichokes with Crispy Prosciutto Recipe

1. 1

   Heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering.

2. 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.

3. 3

   Remove from the pan to a paper-towel-lined plate and let cool slightly.

4. 4

   Crumble and set aside.

5. 5

   Return the pan to medium heat and add the remaining 1 tablespoon oil.

6. 6

   When the oil shimmers, add the Jerusalem artichokes, season with salt, and cook, stirring occasionally, until browned and almost fork tender, about 15 minutes.

7. 7

   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.

8. 8

   Add the shallot and cook until golden, about 3 minutes more.

9. 9

   Stir in the crumbled prosciutto, mint, and lemon juice, adjust the seasoning as needed, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.