Marinated Sun Chokes (Raw)

Use mandolin (or cheese slicer on grater), make thin slivers of Jerusalem artichoke. Julianne red onion as thin as possible. Chop fresh parsley.  Submerge chokes and onion in vinaigrette. Let sit at least 1 hour. Add chopped parsley just before serving. If you have chokes now is the end of the season, dig them up now!


4 thoughts on “Marinated Sun Chokes (Raw)

  1. Pingback: Marinated Sun Chokes (Raw) (via Cast Iron) | My Grandparent's Kitchen

  2. Look at you and your tag cloud — love it!
    So we just got some of these from the neighbor to plant, but then I got warned they run rampant. Is it worth planting them?

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