Serves:

Ingredients:

1 Pound jerusalem artichokes
2 c Finely chopped spinach or
(about 1/2 cup)
1 md Stalk celery, sliced
1 tb Vegetable oil
1/4 ts Pepper
1/4 ts Salt
1 tb Prepared horseradish
1 tb All-purpose flour
1/2 c Sour cream or plain yogurt
Greens

Method:

Prepare and cook cubed artichokes as directed.
Mix sour cream, flour, horseradish, salt and pepper; reserve.
Heat oil in 10-inch skillet over medium heat.
Stir in artichokes and celery.
Cook 5 minutes, stirring occasionally, until celery is crisp-tender.
Stir in spinach.
Cook just until spinach is wilted.
Stir in sour cream mixture.
Heat until hot.
4 SERVINGS (ABOUT 1/2 CUP EACH); 115 CALORIES PER SERVING.
The Jerusalem artichoke is also known as the sunchoke.
It is actually not an artichoke but type of sunflower.
Native Americans introduced early settlers to this root vegetable, and they used it in much the same way as they did turnips.