Makes about 2 cups
For roasting the sunchokes
1 pound sunchokes, scrubbed clean
1 small or ½ large onion, roughly chopped
3 cloves garlic, smashed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon fennel seeds
Preheat your oven to 400º F, and line a baking tray (ideally one with rimmed edges) with parchment paper. Peel your sunchokes as best as you can (there are lots of crevices so just get the areas you can reach with a vegetable peeler), and roughly chop them into 2” pieces. Combine sunchokes with remaining ingredients and toss to coat everything with the oil, then spread onto prepared baking sheet. Bake 35-45 minutes, until sunchokes are soft when pricked with a knife and the onions are beginning to caramelize.
For making the Pâté
1 clove garlic
1 cup walnuts, toasted
1 tablespoon olive oil
1 tablespoon milk or cream (non-dairy if desired)
1-2 teaspoons lemon juice
In the bowl of a food processor or blender, combine garlic, toasted walnuts, and a big pinch of salt. Pulse until everything is a sandy consistency (don’t over blend or you’ll wind up with walnut butter). Add everything from the roasted sunchoke pan (don’t forget to scrape in any remaining roasting oil too!), and blend until smooth. With the motor running, drizzle in olive oil, then the milk, and finally 1 teaspoon of lemon juice. Season to taste with additional salt and lemon juice as desired.
For the Herb, Radish & Olive Salad
1 large handful of herbs (i.e. parsley, mint, cilantro; arugula would also be nice here)
1-2 small radishes (pickled radish is a great option too!), thinly sliced
1 tablespoon sunflower seeds, toasted
¼ cup handful of olives (such as castelvetrano or picholine), pitted and halved
Pick your herbs from their stems, and combine in a bowl with the radish, sunflower seeds, and olives. Add a pinch of salt, a squeeze of lemon juice, and a drizzle of olive oil, and toss to combine.
Spread sunchoke pâté into a serving bowl or directly onto toast. Garnish with the salad, some flaky salt, and a drizzle of olive oil. Enjoy!