CHEROKEE SPICED JERUSALEM ARTICHOKES

1 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