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Cherokee Spiced Jerusalem Artichokes

1 lb Jerusalem artichokes or "sunchokes"
1/2 c Cider vinegar
1/4 c Honey
1/2 ts Mustard seed
1/4 ts Dill seed
1 tb Chopped fresh dill
Salad greens, for serving

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 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.

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