Name: Jerusalem Artichokes with Salsa Verde
Yield: 8 Servings
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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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 and pair with salsa verde.

Recipe notes