SUNCHOKES BRAVAS WITH ROASTED PEPPERS AND LEMON AIOLI

Sunchokes Bravas with Roasted Peppers and Lemon Aioli image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Neutral oil, for frying
2 red bell peppers
2 tablespoons XO sherry vinegar
1 cup olive oil
1 pound sunchokes, cut into medium cubes
Kosher salt
8 ounces mayonnaise, preferably Kewpie
4 cloves garlic
3 lemons, juiced and zested

Steps:

Preheat a charcoal grill over high heat. Preheat the oil in a deep-fryer to 350 degrees F.
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.
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.
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.
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.
For the aioli: Combine the mayonnaise, garlic, lemon juice and zest in a blender. Whip until smooth.
Add the red pepper puree to the bottom of a serving platter. Top with the fried sunchokes and drizzle with the aioli.