Cherokee Spiced Jerusalem Artichokes
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INGREDIENTS 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 servingScrub 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.
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.