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.
Recipes for Spring Produce
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.