Roasted Sunchokes with Buttery Bagna Cauda

Ingredients

• 4 large anchovy fillets minced
• 0.3 teaspoon pepper red crushed
• 2 large garlic cloves minced
• 1 tablespoon juice of lemon fresh
• 20 servings lemon wedges for serving
• 3 tablespoons olive oil extra-virgin
• 1 tablespoon parsley chopped
• 20 servings pepper freshly ground
• 20 servings salt 
• 2 pounds young sunchokes scrubbed halved lengthwise
• 3 tablespoons butter unsalted
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat the oven to 40
2. In a large ovenproof skillet, heat the vegetable oil.
3. Add the sunchokes, cut side down, and cook over moderately high heat for 1 minute.
4. Transfer the skillet to the oven and bake for about 25 minutes, until the sunchokes are golden brown and tender.
5. Meanwhile, in a small saucepan, heat the olive oil.
6. Add the anchovies, garlic and crushed red pepper and cook over low heat until the anchovies are sizzling, about 1 minute.
7. 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.
8. Transfer to a shallow bowl and keep warm.
9. Spoon the sunchokes onto a platter.
10. Garnish with the parsley and serve with the warm bagna cauda and lemon wedges.