L'Artusi's Sunchokes with Calabrian Chilies

By Chef-owner Gabe Thompson
(Serves 2)

Ingredients:

• 1 lb Sunchokes (or Jerusalem Artichokes), washed in warm water, cut into
  thumb-sized pieces
• 1/2 c. Extra Virgin Olive Oil
• Salt
• 1 Tbs. Calabrian Chilies, chopped
• 1 Tbs. Parsley, chopped
• 2 Tbs. Lemon Juice

Preparation:
Heat 2 Tbs. of oil in a saute pan until piping hot. Working in batches, roast
single layers of sunchokes on all sides until golden and crispy. Season with
salt.  Set aside in a large bowl. Repeat until all sunchokes are roasted.  Toss cooked sunchokes with calabrian chilies, parsley, and lemon juice. Taste
and adjust seasoning.   Serve immediately.

Address: 228 West 10th Street, Btwn. Bleecker & Hudson Sts.
Phone: (212)255-5757