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Cherokee Spiced Jerusalem Artichokes

native, salads

----INGREDIENTS----
1 lb 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
1 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.

Yield: 1 servings

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