egb@burl.UUCP (egb) (07/22/84)
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I am looking for recipes for the use of Jerusalem Artichokes
(also called "Sun Chokes"). We have a small plot of healthy
artichoke plants growing in the back yard and would like sugges
tions for using them when we harvest them this fall. We know that
they can be used like water chestnuts in all applications, and we
have a recipe for Artichoke Relish (see below).
Thanks in advance for any contributions,
Ed Baldwin, Burlington, N.C. burl!egb
Artichoke Recipe Contribution:
ARTICHOKE PICKLE RELISH
1. Cook following sauce until "kind of" thick:
1/2 cup flour
4 cups sugar
1 tblspn (about) dry mustard
1 tblspn tumeric
Butter--size of an egg
4 cups white vinegar
2. 3 quarts sliced (thin) artichokes for crunchy pickles or
3 quarts chopped (fine) artichokes for relish
Brine for artichokes:
1 qt water
4 tablespoons salt
Pour over artichokes and let stand 2 or 3 hours, then drain.
3. 1 pint chopped onions
1 jar pimentos
1 tblspn celery seed (or 1 bunch chopped celery)
Brine for onions, celery, pimentos:
3 qts hot water
3/4 cup salt
Pour over mixture (onions,etc.) and let stand 2 or 3 hours,
then drain.
Mix all ingredients with sauce and cook 10 or 15 minutes, then
seal in sterilized jars.
(My wife puts Items 2 & 3 through the meat grinder.)
(We like the relish with various meats for dinner.)