Roasted Sunchokes with Salsa Verde
Ingredients
- 1 cup extra-virgin olive oil
- 2/3 cup parsley, roughly chopped (about 1 small bunch)
- 2 tablespoons capers, drained
- 4 oil packed anchovies, chopped
- 2 cloves garlic, peeled
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds sunchokes, scrubbed very well, and cut into even size 1/2- to 1-inch chunks
- 5 cloves garlic, peeled
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
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