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| | Spiced Jerusalem Artichokes
1 1/2 pound of Jerusalem Artichokes, cleaned and boiled
1/2 clove garlic, minced
2 tablespoons of vegetable oil
1/4 cup plus 2 tablespoons vinegar
2 tablespoons of water
1 tablespoon of sugar
1/2 teaspoon of dry mustard
1/2 teaspoon of salt
Cut artichokes into 1/4 inch slices. Sauté artichokes and garlic in oil about 10 minutes, stirring frequently. Combine remaining ingredients; pour over artichokes, and simmer about 5 minutes. Serve hot or cold. Yield: 4 servings
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