By Chef-owner Gabe Thompson
1 lb Sunchokes (or Jerusalem Artichokes), washed in warm water, cut into
- 1/2 c. Extra Virgin Olive Oil
- 1 Tbs. Calabrian Chilies, chopped
- 1 Tbs. Parsley, chopped
- 2 Tbs. Lemon Juice
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.