Cherokee Spiced Sunflower Chokes Jerusalem Artichokes

Ingredients

• 1 pound Sunflower Chokes
• 1/2 cup Cider vinegar
• 1/4 cup Honey
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Dill Seed
• 1 tablespoon Dill chopped
• Salt to taste
• 6 cups Mixed Salad Greens (optional)

Directions

1. Scrub the chokes and cut into 1/4-inch-thick slices.
2. Blanch chokes in boiling water for 1 minute. Drain and reserve.
3. Place the remaining ingredients in a saucepan and bring to a boil.
4. Pour mixture over the sliced chokes and marinate in the refrigerator for several hours. Serve as a condiment or on top of a bed of greens.