Jerusalem Artichoke with Anchovies

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Roughly grate the washed Jerusalem artichoke including the skin. Heat the oil from the anchovy tin in a pan, fry the crushed garlic clove over medium heat, then add the coarsely chopped anchovy fillets and stir, add Jerusalem artichoke and continue to fry for three to five minutes, stirring. The Jerusalem artichoke should still be quite crisp when served.
If that`s too salty for you, you can use the dish as a salad:
Dice tomatoes and mozzarella and place in a salad bowl, place the fried Jerusalem artichoke and anchovy mixture on top, mix and serve. If you want, you can add olive oil and vinegar (if you have, aceto balsamico) to taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.