Jerusalem Artichokes with Salsa Verde
Crispy roasted Jerusalem artichokes (sunchokes) served with a vibrant Italian-style salsa verde made with anchovies, garlic, parsley, and capers. This dish combines the earthy sweetness of the artichokes with the bright, tangy flavors of the herb sauce.
6 servings
35 min
Ingredients
- •3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces
- •½ cup olive oil, divided
- •to taste Kosher salt, freshly ground pepper
- •4 fillets anchovy fillets packed in oil, drained, finely chopped
- •2 cloves garlic cloves, finely grated
- •½ cup chopped fresh flat-leaf parsley
- •2 tablespoons drained capers, chopped
- •1 tablespoon red wine vinegar
- •½ teaspoons crushed red pepper flakes
Cooking Instructions
- 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.
30 min
- 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.
5 min
