Jerusalem Artichoke Saute Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Jerusalem artichokes - 1 cup, sliced (1/2-inch-thick slices) | ||
| Distilled white vinegar - 1 tablespoon + 1/2 teaspoons, combined with 2 cups water | ||
| Margarine | 1 Teaspoon | |
| Ham | 2 Ounce, boiled | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Paprika - dash | ||
Directions
MAKING
1) In a medium mixing bowl, mix the artichokes and vinegar-water mixture together, keep aside.
2) In a 10-inch non-stick skillet, saute the ham and onion in the margarine over a medium heat for 1 to 2 minutes, until the onion is softened.
3) Drain the artichokes, discard liquid and rinse under running cold water then pat dry with paper towels.
4) Stir the artichokes and mushrooms into the skillet, stir occasionally and cook for 3 to 4 minutes until the artichokes are just tender.
SERVING
5) Sprinkle with paprika and serve immediately on individual serving plates.
1) In a medium mixing bowl, mix the artichokes and vinegar-water mixture together, keep aside.
2) In a 10-inch non-stick skillet, saute the ham and onion in the margarine over a medium heat for 1 to 2 minutes, until the onion is softened.
3) Drain the artichokes, discard liquid and rinse under running cold water then pat dry with paper towels.
4) Stir the artichokes and mushrooms into the skillet, stir occasionally and cook for 3 to 4 minutes until the artichokes are just tender.
SERVING
5) Sprinkle with paprika and serve immediately on individual serving plates.
Chef
