Jerusalem Artichokes with Salsa VerdeMichael Graydon + Nikole Herriott
This knobby vegetable has no relation to the artichoke—it's the tuber of a type of sunflower. Look for small, evenly sized ones so they'll cook at the same rate.
Recipe information
Yield
Makes 8 servings
Ingredients
3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
4 anchovy fillets packed in oil, drained, finely chopped
2 garlic cloves, finely grated
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons drained capers, chopped
1 tablespoon red wine vinegar
1/2 teaspoons crushed red pepper flakes
Preparation
Step 1
Preheat oven to 450°F. Toss Jerusalem artichokes with 1/2 cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.
Step 2
Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.
Recipe notes
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