Servings: 2 people
Heat olive oil in frying pan on medium heat.
Add garlic and saute 1-2 minutes to infuse the oil.
Add the artichokes and season well with the paprika. Fry gently, stirring for a minute, then cover and cook for about 5-10 minutes. Shake the pan once or twice.
When the artichokes are tender, take the lid off and turn up the heat so you can brown them a little.
Add the miso to the pan and stir to mix well. Season with salt and pepper to taste. Serve with parsley.
Sunchoke is one of those versatile vegetables you can cook all kinds of different ways. Treat them like potatoes meaning roasting, frying, baking, pureeing, etc. are all in play. They make for a great soup or also quick, easy and tasty side dish requiring little seasoning.
Pan-roasting is quick and maximizes flavor to the fullest.
Miso is common in Japanese cooking. It is a paste made from fermented soybeans and aged from months to years. The darker the miso the longer the aging and more complex the flavor. A little goes a long way. It’s great in soups, sauces, slaws, marinades, or as in this case as a glaze.
Calories: 390kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Sodium: 643mg | Potassium: 702mg | Fiber: 4g | Sugar: 16g | Vitamin A: 691IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 6mg
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