Jerusalem Artichokes with Salsa Verde

Name: Jerusalem Artichokes with Salsa Verde
Total time: 35 min
Yield: 6 servings
Ingredients: 3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces; ½ cup olive oil, divided; to taste Kosher salt, freshly ground pepper; 4 fillets anchovy fillets packed in oil, drained, finely chopped; 2 cloves garlic cloves, finely grated; ½ cup chopped fresh flat-leaf parsley; 2 tablespoons drained capers, chopped; 1 tablespoon red wine vinegar; ½ teaspoons crushed red pepper flakes

Crispy roasted Jerusalem artichokes (sunchokes) served with a vibrant Italian-style salsa verde made with anchovies, garlic, parsley, and capers. This dish combines the earthy sweetness of the artichokes with the bright, tangy flavors of the herb sauce.

6 servings

35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces
•½ cup olive oil, divided
•to taste Kosher salt, freshly ground pepper
•4 fillets anchovy fillets packed in oil, drained, finely chopped
•2 cloves garlic cloves, finely grated
•½ cup chopped fresh flat-leaf parsley
•2 tablespoons drained capers, chopped
•1 tablespoon red wine vinegar
•½ teaspoons crushed red pepper flakes

Cooking Instructions

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.
30 min
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.
5 min