Some of the best meals come from using up everything you have in your fridge. We were going out of town to visit our family and friends for almost a week. I had some things that were already needing to be used so I decided to make them all together so I didn't have to throw anything out! Also known as "the day before grocery store day." I'm surprised everything I had left went together so simply in a one-pan recipe. We took all the leftovers with us the next day, so it travels well too!
Jerusalem artichokes are delicious. If you have never tried them they taste a bit like water chestnuts when they are raw but more like potatoes after cooked. They grow natively to the eastern parts of the United States and are a tuber that produces a tall stalk with beautiful, yellowish, sunny flowers. Easy to grow in a garden, even if you just use it as an ornamental garden accent. Last summer we went camping at a place around the Alabama/Tennessee border called the Walls of Jericho. It is a unique geological formation with huge river gorge walls. To get to the camping spot we had to cross through a large a sea of jerusalem artichokes growing so thick you could get lost in it. They were growing taller than our heads, it really was quite beautiful. I thought it was fitting that these Jerusalem artichokes were growing prosperously at the entrance to the Walls of Jericho.
Recipe (These makes a lot, enough for 4 large meals, or 6 smaller ones)
Fava beans - 1 cup dried and then soaked/cooked.
Potatoes - 2 red skinned potatoes, diced
Jerusalem Artichokes - a small bag full - diced
Red onion - 1/2 sliced
Black Olives - I used the rest of my container 1/3 Cup
Arugula - 1/2 bag
Garlic - 4 cloves minced
Tarragon - 1 small bunch minced (Fresh)
Parsley - Good handful (Fresh) chopped
Lemon - Juice from 1 lemon
Olive oil - 3-4TB
Salt/Pepper - to taste
Soak the fava beans for 8 hours or overnight and then boil until tender but not mushy. Drain. Prep all your ingredients by chopping everything up and getting it ready for use. Heat up 1-2TB of olive oil in a deep skillet on medium high heat. Add the garlic and onions. Let cook for several minutes until soft. Add in the fava beans and cook 5-10 minutes until starting to crisp and golden, adding in more olive oil if needed. Pour fava bean mixture into a bowl. Heat up another 1-2TB of olive oil and add in the potatoes and jerusalem artichokes. Let pan fry, stirring frequently, until the potatoes are tender about 10 minutes. Add in the arugula and let cook for a minute until wilted. Pour back in your fava bean mixture and stir to distribute. Add in the tarragon and salt/pepper to taste. Cook a minute, until heated through and then add the parsley, lemon juice and olives. Stir and turn off the heat. Season Taste and adjust salt/pepper if needed.