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Jerusalem Artichokes with Crispy Prosciutto





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)


  1. 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.
  2. 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)
  3. 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.

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