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L'Artusi's Sunchokes with Calabrian Chilies

IMG_1342.JPGBy Chef-owner Gabe Thompson
(Serves 2)


  • 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

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

One Comment

  1. Why is this called roasting? Sounds like good old fashioned frying to me.

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