<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11399</id>
  <title>Jerusalem Artichokes with Crispy Prosciutto</title>
  <total_time>25 mins</total_time>
  <active_time>25 mins</active_time>
  <serves>4 servings</serves>
  <published_at>Wed Feb 20 16:45:00 -0800 2008</published_at>
  <updated_at>Wed Mar 04 17:40:02 -0800 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/11399</link>
  <pubDate>Thu, 05 Mar 2009 01:40:02 GMT</pubDate>
  <short_description>A quick saut&#233; with prosciutto and mint</short_description>
  <long_description>A quick saut&#233; with lemon, prosciutto, and mint.</long_description>
  <introduction>
    <![CDATA[<p>Crispy prosciutto and bright mint elevate this humble vegetable to side-dish stardom.</p>


	<p><strong>What to buy:</strong> A native to North America (not Jerusalem), the Jerusalem artichoke, also called a sunchoke, is actually a member of the sunflower family and is similar in texture and flavor to a potato. It can be found at farmers&#8217; markets and most quality grocery stores during the wintertime.</p>


	<p>This recipe was featured as part of our <a href="/stories/10905">Cooking with Winter Ingredients</a> story.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat 1 tablespoon of the oil in a large frying pan over medium heat and add prosciutto in a single layer (you may have to do this in batches). Cook until prosciutto is crisp, about 3 to 5 minutes, then remove from the pan to a paper-towel-lined plate and let cool slightly. Roughly crumble prosciutto and set aside. </li>
		<li>Return the pan to medium heat and add remaining 1 tablespoon oil. When oil shimmers, add jerusalem artichokes, season with salt, and cook, stirring occasionally, until fork tender, about 12 to 15 minutes. Add shallots and cook until golden, about 3 minutes more. Stir in crumbled prosciutto, mint, and lemon juice, adjust seasoning as needed, and serve immediately.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com</img>
  <author>Kate Ramos</author>
  <category>
    <id>51</id>
    <name>Side Dish</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id>103</ingredient_id>
      <description>
        <![CDATA[<p>1 pound <strong>Jerusalem artichokes</strong> (also known as sunchokes), well scrubbed and cut into 1/4-inch-thick slices</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 tablespoons olive oil</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>450</ingredient_id>
      <description>
        <![CDATA[<p>2 ounces thinly sliced <strong>prosciutto</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>94</ingredient_id>
      <description>
        <![CDATA[<p>1 large <strong>shallot</strong>, peeled and minced</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>195</ingredient_id>
      <description>
        <![CDATA[<p>2 teaspoons roughly torn <strong>mint</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>43</ingredient_id>
      <description>
        <![CDATA[<p>2 teaspoons freshly squeezed <strong>lemon</strong> juice</p>]]>
      </description>
    </ingredient>
  </ingredients>
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