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Photo of Pan-fried Jerusalem artichokes and bacon by WW

Pan-fried Jerusalem artichokes and bacon

5
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This quirky Native American sunflower tuber lookslike a misshapen stub of ginger, and has a mild,nutty taste reminiscent of artichokes.

Ingredients

Sunchokes jerusalem artichoke

1 pound(s), unpeeled, cut in 1.25-cm (1/2-inch)-thick slices

Olive oil

4 tsp(s), (20 ml) divided

Uncooked Canadian bacon

6 oz, (170 g) diced

Uncooked scallions

½ cup(s), (125 ml) chopped

Arugula

1 cup(s), (250 ml) roughly torn

Minced garlic

1 tbsp(s), (15ml)

Kosher salt

½ tsp(s), (2ml)

Black pepper

¼ pinch(es), (1ml)

Dijon mustard

2½ tsp(s), (12ml)

Instructions

  1. Place sunchokes in a medium saucepan and add enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until sunchokes are tender, about 8 minutes; drain in a colander, shaking out excess water.
  2. Heat 10 ml (2 tsp)oil in large skillet over medium-high heat; add bacon and scallions. Cook, stirring with a spatula until bacon begins to brown, about 6 minutes. Add remaining 10 ml (2 tsp) oil, arugula, garlic, salt, pepper and sunchokes; cook, stirring and using spatula to press down on a few sunchokes until they are lightly mashed, about 2 minutes. When arugula wilts, remove from heat and stir in mustard.
  3. Serving size: about 1 cup (250 ml).

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