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.
Provided by Travis Lett
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
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