Now, we can’t allow the Nobel Prize Award ceremony to have all the yummy eats, we have to come up with some ourselves!Â 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.Â Isn’t that a beautiful thing to eat the root of the sun?!!! Enjoy this wonderful recipe fromÂ Better Homes & Gardens.Â
- 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 pepperÂ
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.Â And that’s it!