Ingredients
2 tbsp. vegetable oil
2 lb. young sunchokes
3 tbsp. extra-virgin olive oil
4 large anchovy fillets
2 large cloves garlic
1/4 tsp. crushed red pepper
3 tbsp. unsalted butter
1 tbsp. fresh lemon juice
salt
Freshly ground pepper
1 tbsp. chopped parsley
Several wedge lemon
Preparation
Step 1Preheat the oven to 400 degrees F. 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 2Meanwhile, 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 3Spoon the sunchokes onto a platter. Garnish with the parsley and serve with the warm bagna cauda and lemon wedges. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
