Smashed Jerusalem Artichoke Recipe

Snaxx

1. 1

   Preheat and prep

   Preheat the oven to 425°F (220°C). Scrub Jerusalem artichokes clean and pat dry. Trim ends and halve any particularly large tubers for even roasting.

2. 2

   Roast the Jerusalem artichokes

   Toss artichokes with 2-3 tablespoons olive oil and 1 teaspoon salt. Spread on a rimmed baking sheet in a single layer and roast for 30-40 minutes, turning once, until deeply golden and tender when pierced.

3. 3

   Roast garlic for toum

   Cut the top off one head of garlic to expose the cloves. Drizzle with a teaspoon of olive oil, wrap in foil, and roast in the oven with the artichokes for about 35-40 minutes, until soft and fragrant.

4. 4

   Make roasted garlic toum

   Squeeze roasted garlic cloves into a blender. Add 1 tablespoon lemon juice and a pinch of salt. Start blending and slowly stream in olive oil (and a splash of water if needed) until the emulsion thickens into a fluffy toum. Adjust salt and lemon to taste.

5. 5

   Prepare Italian salsa verde (vegan)

   In a blender, combine parsley, basil, mint, garlic clove, capers, 2 tablespoons lemon juice, and 4 tablespoons olive oil. Pulse until bright and slightly chunky. With the machine running, drizzle in the remaining olive oil until emulsified to a loose sauce. Season with salt, pepper, and red pepper flakes; add water if too thick. If using pine nuts, blend them in at the end for texture.

6. 6

   Sauté i'itoi onion

   Slice the i'itoi onion into thin rings. Sauté in a teaspoon of olive oil over medium-high heat for 1-2 minutes per side until lightly charred and sweet; set aside as a topping.

7. 7

   Smash and finish artichokes

   Once the artichokes are tender, transfer to a serving platter. Gently smash each tuber with the back of a spoon to flatten slightly; drizzle with a bit of olive oil and a pinch of salt if desired.

8. 8

   Assemble

   Spread a generous spoonful of toum over the smashed artichokes. Spoon over salsa verde, scatter onion slices on top, and finish with a drizzle of olive oil and optional pine nuts. Garnish with fresh herbs if desired.