Pickled Jerusalem Artichokes
 The Jerusalem artichoke is not really artichoke, although it tastes
like one. It is actually the tuber of a species of sunflower native to
North America. The name is a corruption of the Italian "Girasole" -
turning to the sun.
Ingredients: 1 kg Jerusalem artichokes
1 cup white vinegar
1 cup sugar
1 cup water
5 whole cloves
1/2 teaspoon salt Steps 1. Peel the artichokes by plunging
first into boiling water or a few minutes, then into when the skins
should slip off easily.
2. Cook the peeled artchokes for 15 or 20 minutes in boiling salted
water, or until they are just tender. Cool and slice evenly.
3 In an enameled saucepan, put the vinegar, sugar, water, cloves and
salt and cook until it comes to the boil.
4 Pour the mixture over the artichokes packed into jars.
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