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 ¼" 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.
Your Cherokee Spiced Jerusalem Artichokes is ready. Good luck!
Related recipes: Native, Southeast, Cherokee, Salads
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes