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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