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Jerusalem Artichokes with Salsa Verde

Name: Jerusalem Artichokes with Salsa Verde
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

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Ingredients

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directions

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.
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.

Recipes sourced from Epicurious.com.

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