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.
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.
Roast for 30 minutes, tossing halfway through cooking. Place in a bowl and serve with a few spoonfuls of the salsa verde.
The salsa verde recipe can be doubled as needed to make more. I keep it in the fridge all the time and use it as a sandwich spread or a condiment for roasted vegetables, meat or fish. Can't get enough of it! Scrub the sunchokes very well to remove all the grit form them, they are root vegetables so they grow in the ground and can be sandy if you don't take care. It is not necessary to peel them, if scrubbed well. Be sure to cut the sunchokes the same size so they roast evenly.
Recipe courtesy of Gabriele Corcos and Debi Mazar