Sugar Pea & Jerusalem Artichoke Saute Recipe

December 13, 2006 | Posted by Allison as Recipe at 12:30 pm | Comments »

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Now, we can’t allow the Nobel Prize Award ceremony to have all the yummy eats, we have to come up with some ourselves!  This delicious Sugar Pea & Jerusalem Artichoke Saute recipe combines two distinct flavors & melds them perfectly.

The Jerusalem artichokes, or sunchokes, are not really artichokes- they are the root of the sunflower.  Isn’t that a beautiful thing to eat the root of the sun?!!! Enjoy this wonderful recipe from Better Homes & Gardens. 
 
Ingredients:

  • 12 ounces fresh sugar snap pea pods (with pea shoots, optional)
  • 8 ounces Jerusalem artichokes or one 8-ounce can sliced water chestnuts, drained
  • 2 teaspoons margarine or butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper 

What’s Next:

Remove and discard strings from pea pods. Rinse pods under cold running water. Drain. Set aside.

Using a peeler or a paring knife, peel sunchokes. Cut into 1/4-inch pieces. In a large skillet heat the margarine or butter over medium-high heat. Cook and stir sunchokes, uncovered, for 2 minutes. Add salt and pepper. Stir in peas.

Cook mixture, covered, for 1 to 1-1/2 minutes or until the peas are just heated through but still crunchy. Transfer to a serving bowl or individual bowls. Top with pea shoots, if desired. Serve immediately. Makes 4 side-dish servings.  And that’s it!

Eat well & Laugh often!

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