Jerusalem Artichokes With Salsa Verde

• 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

1. Preheat oven to 450u0b0F. 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.
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.

artichokes, olive oil, kosher salt, anchovy, garlic, parsley, capers, red wine vinegar, red pepper

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichokes-with-salsa-verde-51205050 (may not work)