Cherokee Tribe Spiced Jerusalem Artichokes - Native American

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Cherokee Tribe Spiced Jerusalem Artichokes - Native American

 

1 pound Jerusalem artichokes, or " sunchokes "

1/2 cup cider vinegar

1/4 cup honey

1/2 teaspoon mustard seed

1/4 teaspoon dill seed

1 tablespoon chopped fresh dill

Salad greens, for serving

 

 

 

 

 

Scrub artichokes and cut into 1/4-inch slices. (Scrub to remove any sand or dirt

particles sticking to the skin, and they DO stick there). Blanch slices in

boiling water for 1 minute; drain and set aside.

 

Pour remaining ingredients in a saucepan and bring to a boil. Pour mixture over

artichokes and marinate for several hours, refrigerated. Serve as a salad, on a

bed of greens.

 

Source: Lynn's Country Kitchen

Formatted by Chupa Babi: 04.13.08

 

NOTE - According to the text, the Jerusalem Artichoke is an ancient and still

popular Indian food. It is a native North American tuber. Grows from the roots

of the perennial sunflower.

 

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