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Jerusalem Artichokes with Salsa Verde

['3 pounds Jerusalem artichokes (also called sunchokes), unpeeled, cut into 1 1/2" pieces', '1/2 cup olive oil, divided', 'Kosher salt, freshly ground pepper', '4 anchovy fillets packed in oil, drained, finely chopped', '2 garlic cloves, finely grated', '1/2 cup chopped fresh flat-leaf parsley', '2 tablespoons drained capers, chopped', '1 tablespoon red wine vinegar', '1/2 teaspoons crushed red pepper flakes']

Preheat oven to 450°F. Toss Jerusalem artichokes with 1/2 cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.
Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

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