Jerusalem Artichokes With Salsa Verde Recipes

Steps:

• Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper. DO AHEAD Salsa verde can be made 2 hours ahead. Let stand at room temperature.
• Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, cut top 1/2 inch off each remaining leaf. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichokes.
• Place rack on bottom of large pot. Add enough water just to touch rack. Bring to boil. Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.
• Transfer 1 artichoke to each of 4 plates. Cool 10 minutes. Divide salsa verde among 4 small bowls and serve alongside artichokes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.