Artichoke Relish

Preparation info

  • Makes

    5 Pints

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Jerusalem artichokes are one of the few native American foods that remain unchanged through hybridization. Indigenous to the Lowcountry, they appear most often in pickles and relishes. I know Lowcountry cooks who still walk along roadsides and make notes of the flowers blooming, only to come dig up the tubers in the fall. Mary Clare Ulmer, from Four Holes Community, is one of the area’s great country cooks. She insists on artichokes from the wild, even though they are difficult to clean. So