Return to Content

Jerusalem Artichokes Sauteed in Butter

by

Yield: Serves 4

Unpeeled slices of Jerusalem artichokes are tossed with butter and lemon and accented with fresh chives.

Ingredients:

  • 1-1/2 pounds Jerusalem artichokes, unpeeled
  • 6 tablespoons butter
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 3 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh chives

Instructions:

1. Drop the Jerusalem artichokes into a large pot of boiling, salted water and cook, uncovered for 10 to 15 minutes or until crisp-tender. Drain in a colander and set aside.
2. When cool enough to handle, slice the unpeeled Jerusalem artichokes into 1/4-inch-thick rounds. Melt the butter in a large skillet. Stir in the lemon juice and water and add the slices of Jerusalem artichokes. Toss to coat evenly and reduce the heat. Cover the pan and cook slowly for 10 to 12 minutes or until tender when pierced.
3. Increase the heat and sprinkle on the Parmesan cheese. Season with salt and pepper and add the chives. Stir over medium heat until the cheese begins to melt. Serve immediately.
Updated Tuesday, March 22nd, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order