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

By Danyelle Freeman on March 13, 2009 11:36 AM

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