|2 pounds||Jerusalem artichokes , peeled and cut into 1/2-inch-thick slices|
|6 tablespoons||olive oil|
|6 ounces||thinly sliced prosciutto|
|2||large shallots, peeled and minced|
|1 tablespoon||thinly sliced mint|
|1 tablespoon||freshly squeezed lemon juice|
(Also known as sunchokes)
- Bring a medium pot of heavily salted water to a boil over high heat. Add Jerusalem artichokes and cook until they just give way when pierced with a knife, about 5 minutes. Drain and set aside.
- Heat 2 tablespoons of the oil in a large frying pan over medium heat and add prosciutto in a single layer . Cook until prosciutto is crisp, about 7 minutes, then remove from the pan to a paper-towel-lined plate and let cool slightly. Roughly crumble prosciutto and set aside.(you may have to do this in batches)
- Return the pan to medium heat and add remaining 4 tablespoons oil. When oil shimmers, add shallots and cook until golden, about 3 minutes. Add Jerusalem artichokes, and season with salt and freshly ground black pepper; cook until warmed through, about 3 minutes. Add crumbled prosciutto, mint, and lemon juice, stir to combine, and serve immediately.