Christian Petroni’s Sunchokes Bravas with Roasted Peppers and Lemon Aioli, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Christian Petroni

Sunchokes Bravas with Roasted Peppers and Lemon Aioli

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  • Level: Intermediate
  • Total: 1 hr (includes steaming time)
  • Active: 35 min
  • Yield: 4 to 6 servings




Special equipment:
a charcoal grill; a deep-fryer
  1. Preheat a charcoal grill over high heat. Preheat the oil in a deep-fryer to 350 degrees F.
  2. Add the peppers directly to the hot coals and allow to char and blister on all sides, about 5 minutes. Carefully remove from the grill and add to a heatproof bowl. Cover with plastic wrap and allow to steam, 10 minutes.
  3. Remove the peppers from the bowl and place on a clean work surface. Gently remove the seeds and charred skin. Add the peppers to a food processor and turn on the machine. Stream in the vinegar and olive oil.
  4. Pour this mixture into a large, high-sided saute pan and place over medium-high heat. Heat just until it bubbles, then remove from heat. Keep warm until ready to serve.
  5. Meanwhile, add the sunchokes to the deep-fryer and fry until evenly golden brown, about 10 minutes. Drain on a wire rack-lined sheet tray and sprinkle with salt.
  6. For the aioli: Combine the mayonnaise, garlic, lemon juice and zest in a blender. Whip until smooth.
  7. Add the red pepper puree to the bottom of a serving platter. Top with the fried sunchokes and drizzle with the aioli.