Missouri artichoke is disguised as a wildflower

IGlobe artichokes are the ones most commonly seen in grocery stores and used in salads and pasta dishes. A different vegetable with a similar name and flavor grows in
Missouri and other areas of the Midwest. Jerusalem artichokes are a perennial plant related to our common wild sunflower, growing 6 to 12 feet tall.

Jerusalem artichoke tubers are harvested in late fall after the first hard freeze. They may be left in the soil until needed. Tubers must be refrigerated after they are dug. Also available in grocery stores, the tubers are knobby and about 3 to 5 inches long. Raw tubers may be eaten in salads similar to water chestnuts or cooked and served with a little butter or a cream sauce.

Jerusalem artichoke pickles

Pickling Solution:
1 gallon vinegar
13 cups (6 pounds) sugar
½ cup pickling spice tied in spice bag
2 tablespoons turmeric

1 peck Jerusalem artichokes
Vinegar to cover
2 cups salt
4 tablespoons turmeric
10 to 12 medium red peppers

Scrub Jerusalem artichokes and cut into chunks. Pack in a food-grade plastic container, crock or glass jar. Cover with vinegar. Add 2 cups salt and 4 tablespoons of turmeric, mix.

Soak 24 hours.

Just before that time is up, prepare pickling solution by combining 1 gallon vinegar,
sugar, pickling spice and 2 tablespoons turmeric in a large pan. Simmer for 20 to 25 minutes.

Remove spice bag.

Drain artichokes, discarding the liquid. Pack artichokes into hot pint jars, adding 1 medium red pepper to each jar. Be sure to leave ½-inch headspace.

Fill to ½-inch from the top with hot pickling solution.

Remove air bubbles. Wipe jar rims. adjust jar lids. Process 10 minutes in a boiling water bath.

Makes about 10 to 12 pint jars.

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