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 information
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
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
Calories (kcal) 250 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 30 Dietary Fiber (g) 3 Total Sugars (g) 16 Protein (g) 4 Sodium (mg) 220