Jerusalem Artichokes with Salsa Verde

Ingredients for Jerusalem Artichokes with Salsa Verde

• 1.4kg Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces

• 120ml 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

How to make Jerusalem Artichokes with Salsa Verde

Preheat oven to 232°C. Toss Jerusalem artichokes with 120ml oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining 120ml oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.