Title: Cherokee Spiced Jerusalem Artichokes
Categories: Amerind Salad American
Yield: 1 Servings
| INGREDIENTS |
| 1 | lb | Jerusalem artichokes or "sunchokes" |
| 1/2 | c | Cider vinegar |
| 1/4 | c | Honey |
| 1/2 | ts | Mustard seed |
| 1/4 | ts | Dill seed |
| 1 | tb | Chopped fresh dill |
| | | Salad greens, for serving |
| DIRECTIONS |
According to the text, the Jerusalem Artichoke is an ancient and still
popular Indian (Injun... not the eastern Indian) food. It IS a native North
American tuber. (tastes like 'taters, to ME...). Grows from the roots of a
perennial sunflower. Scrub Jerusalem Artichokes and cut into 1/4" slices.
(Scrub to remove any sand or dirt particles sticking to the skin, and they
DO stick there... use a mushroom brush, or similar). Blanch slices in
boiling water for 1 minute, drain and set aside. Place remaining ngredients
in a saucepan and bring to a boil. Pour mixture over sliced artichokes and
marinate several hours, refigerated. Serve as a salad, on a bed of greens.