Spiced Jerusalem Artichokes

Oxmoor House
4 servings


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1 1/2 pounds Jerusalem artichokes, cleaned and boiled
1/2 clove garlic, minced
2 tablespoons vegetable oil
1/4 cup plus 2 tablespoons vinegar
2 tablespoons water
1 tablespoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt


Cut artichokes into 1/4-inch slices. Saute artichokes and garlic in oil about 10 minutes, stirring frequently. Combine remaining ingredients; pour over artichokes, and simmer about 5 minutes. Serve hot or cold.

Created date

February 2010