4.0 1

Roasted Sunchokes with Buttery Bagna Cauda

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 crudites served with bagna cauda, the Italian olive oil, garlic and anchovy sauce.


Slideshow: Spring Produce Recipes Recipes for Spring Produce


  • Total Time:
  • Servings: 8 side-dish or starter servings

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 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
  • Salt
  • Freshly ground pepper
  • 1 tablespoon chopped parsley
  • Lemon wedges, for serving


  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.
  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.
  3. Spoon the sunchokes onto a platter. Garnish with the parsley and serve with the warm bagna cauda and lemon wedges.
Contributed By Photo © Paul Costello Published April 2012

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


502375 2013-12-06 Mike Lata roasting|dinner-party|italian|appetizers-starters|side-dishes|8|fast|healthy|staff-favorite|snack april-2012,sunchokes,bagna cauda,Jerusalem artichoke,healthy side dish,Mike Lata,Fig restaurant,crudité recipes,roasted-sunchokes-with-buttery-bagna-cauda 502375