Roasted Jerusalem Artichokes with Crispy Prosciutto & Walnuts
Preheat oven to 425 degrees F.Advertisement
Toss artichokes, oil, rosemary, pepper and salt on a large rimmed baking sheet. Spread into a single layer. Roast, stirring once, until just tender when pierced with a knife, 18 to 20 minutes.
Stir in prosciutto and walnuts. Continue roasting until the prosciutto is crisp and the artichokes are very tender, 10 to 15 minutes more. Garnish with additional rosemary, if desired.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
4 vegetable, 1/2 lean meat, 3 1/2 fat