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Spiced Jerusalem Artichokes

Yield 4 servings


  • 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

How to Make It

  1. 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.

Oxmoor House Homestyle Recipes