Active Time
20 Mins
Total Time
45 Mins
Yield
8 side-dish or starter servings
Paul Costello

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Ratings & Reviews