Roasted Sunchokes with Buttery Bagna Cauda

Food & Wine
Roasted Sunchokes with Buttery Bagna CaudaRecipe
Paul Costello
Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic and anchovy sauce.
8 side-dish or starter servings


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2 tablespoons vegetable oil
2 pounds young sunchokes, scrubbed and halved lengthwise
3 tablespoons extra-virgin olive oil
4 large anchovy fillets, minced
2 large garlic cloves, minced
1/4 teaspoon crushed red pepper
3 tablespoons unsalted butter
1 tablespoon fresh lemon juice
Freshly ground pepper
1 tablespoon chopped parsley
Lemon wedges, for serving


Active: 20 Minutes
Total: 45 Minutes

Preheat the oven to 400°. In a large ovenproof skillet, heat the vegetable oil. Add the sunchokes, cut side down, and cook over moderately high heat for 1 minute. Transfer the skillet to the oven and bake for about 25 minutes, until the sunchokes are golden brown and tender.

Meanwhile, in a small saucepan, heat the olive oil. Add the anchovies, garlic and crushed red pepper and cook over low heat until the anchovies are sizzling, about 1 minute. Remove from the heat and stir in the butter, 1 tablespoon at a time. Stir in the lemon juice and season with salt and pepper. Transfer to a shallow bowl and keep warm.

Spoon the sunchokes onto a platter. Garnish with the parsley and serve with the warm bagna cauda and lemon wedges.

Created date

May 2013