Monday, April 30, 2018


This is another recipe from my old JayC Store booklet. It is small print so the typed recipe follows.

6-8 Jerusalem artichokes (sunchokes)
1/2 cup oil
1/4 cup cider vinegar
1 small onion, thinly sliced
1 small garlic clove, crushed
Dill, thyme, marjoram, salt, pepper to taste

Scrub sunchokes well and peel. Slice them thinly and combine with other ingredients. Chill for several hours so flavors will blend. Makes 6 servings.

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