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Scrub and dry:
In a food processor or blender, blend artichokes and chard with the following:
1/8 cup mayonnaise
Serve as a dip, spread or on pasta in place of pesto.
Toss the Jerusalem artichokes in the olive oil in a roasting pan large enough to hold them with space in between the pieces. Scatter in the garlic and roast in a preheated 475º oven until tender, about 15 minutes, tossing at least once about halfway through. Run under the broiler for a few minute to brown the edges, watching carefully.
Add the butter and parsley and toss to coat. Season with salt and hot sauce and serve immediately.
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