I have to be honest, these have been on my list to recipe test for a while now. Since they are in season, and are a great alternative for potatoes, I decided to test them out! I especially love them for their uniqueness. They are a weird ginger like, knobby, gnarly lookin tubers! Leave the skins on, remember the skins always pack the nutrients.
1 pound Sunchokes (Jerusalem Artichokes) scrubbed and halved lengthwise
2 tablespoons unsalted grass fed butter
3 tablespoons extra-virgin olive oil, I only use 23 degrees
4 small anchovy fillets, smashed
1 large garlic cloves, minced
1/4 teaspoon crushed red pepper
2 tablespoon fresh lemon juice
Sea Salt to taste
Freshly ground pepper
1 tablespoon chopped rosemary, parsley or your fav herbs for topping
Preheat oven to 400 degrees
Scrub the Sunchokes with a brush and cut in half
In a oven proof skillet, heat 2 tbsp unsalted butter and add the sunchokes skin side up. Cook on high for about 1 minute. Transfer the entire skillet into the oven and roast for 25-30 minutes or until crispy.
While they are roasting....In a bowl, add anchovies, garlic, red pepper flakes, lemon, and olive oil. Mix them all together very well, I used a whisk.
Once your sunchokes are roasted top with sauce, you can add shaved, parm, fresh herbs, etc.