Name: Jerusalem Artichokes with Salsa Verde
Yield: Makes 8 servings
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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Jerusalem Artichokes with Salsa VerdeMichael Graydon + Nikole Herriott

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.

Recipe notes

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