CHEROKEE SPICED JERUSALEM ARTICHOKES1 lb Jerusalem artichokes or sunchokes 1/2 cup cider vinegar 1/4 cup honey 1/2 tsp mustard seed 1/4 tsp dill seed 1 tbsp chopped fresh dill salad greens (to serve) Scrub Jerusalem Artichokes and cut into 1/4-inch slices. Blanch slices in boiling water for 1 minute, drain and set aside. Place remaining ingredients in a saucepan and bring to a boil. Pour mixture over sliced artichokes and marinate several hours, refrigerated. Serve as a salad, on a bed of greens. Notes: 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. Grows from the roots of a perennial sunflower. Servings: 6 Adapted from source: Spirit of the Harvest: North American Indian Cooking by Martin Jacobs
|
