Jerusalem Artichokes with Salsa Verde

Name: Jerusalem Artichokes with Salsa Verde
Ingredients: 3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1½” pieces; ½ cup olive oil, divided; Kosher salt and freshly ground black pepper; 4 anchovy fillets packed in oil, drained, finely chopped; 2 garlic cloves, finely grated; ½ cup chopped fresh flat-leaf parsley; 2 tablespoons drained capers, chopped; 1 tablespoon red wine vinegar; ¼ teaspoon crushed red pepper flakes

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Servings: 8

Cost: $3.06 /serving

Author : Travis Lett of Gjelina in Venice CA

recipes anchovy capers

Ingredients

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3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1½” pieces½ cup olive oil, dividedKosher salt and freshly ground black pepper4 anchovy fillets packed in oil, drained, finely chopped2 garlic cloves, finely grated½ cup chopped fresh flat-leaf parsley2 tablespoons drained capers, chopped1 tablespoon red wine vinegar¼ teaspoon crushed red pepper flakes

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Instructions

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Step 1

Preheat oven to 450°. Toss Jerusalem artichokes with ¼ 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 ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

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