Herbed Jerusalem Artichokes

From Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places
Shared by Shareholder Jean Zettervall

2 medium onions
2 cloves garlic, minced
2 Tbsp. olive oil
3 cups cubed sunchokes
¼ tsp basil or oregano (I used sage and thyme)
1 tsp salt
white or black pepper to taste
pinch of allspice or nutmeg
dash of white wine (optional)

Sauté onions and garlic in olive oil until soft. Add the remaining ingredients, cover, and simmer over a low flame for 20-25 minutes. Add a tiny bit of wine or water every now and then to keep it from burning.

Certified Organic Vegetable CSA shares