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Jerusalem Artichoke Saute

Tummy.Tucker's picture
Ingredients
  Jerusalem artichokes 1 Cup (16 tbs), sliced (1/2-Inch-Thick Slices)
  White distilled vinegar 1 Tablespoon
  White distilled vinegar 3 1⁄2 Teaspoon, combined with 2 cups water (1 Tablespoon Plus 1/2 Teaspoons)
  Margarine 1 Teaspoon
  Water 2 Cup (32 tbs)
  Ham 2 Ounce, boiled
  Reduced calorie tub margarine 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Ham 2 Ounce, boiled and diced
  Onion 1⁄2 Cup (8 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Paprika 1 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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