This quick nutritious side dish recipe is low in fat, high in fiber. Jerusalem artichokes (also called "sunchokes") aren't really artichokes; they're the root of the sunflower. Eat them raw or lightly cooked.
Remove and discard strings from pea pods. Rinse pods under cold running water. Drain. Set aside.
Using a peeler or a paring knife, peel sunchokes. Cut into 1/4-inch pieces. In a large skillet heat the margarine or butter over medium-high heat. Cook and stir sunchokes, uncovered, for 2 minutes. Add salt and pepper. Stir in peas.
Cook mixture, covered, for 1 to 1-1/2 minutes or until the peas are just heated through but still crunchy. Transfer to a serving bowl or individual bowls. Top with pea shoots, if desired. Serve immediately. Makes 4 side-dish servings.