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.
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
How to Make It
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.