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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Instructions

1. For the salsa verde: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor. Season with salt and pepper. Mash until coarse and smooth.
2. For the sunchokes: Preheat the oven to 400 degrees F. Place the sunchokes and garlic on a sheet tray. Drizzle with the olive oil and toss. Season with salt and pepper and toss again.
3. Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.