Roasted Jerusalem artichokes with roasted peppers and lemon aioli

Ingredients:

Jerusalem artichoke

• Neutral vegetable oil, for frying
• 2 red bell peppers
• 2 tbsp sherry vinegar
• 1 cup olive oil
• 450 g Jerusalem artichoke, cut into medium cubes

Aioli

• 200 g mayonnaise
• 4 cloves of garlic
• Juice and zest of 3 lemons
• Special equipment: charcoal grill, deep fryer

Preparation:

1. Preheat a charcoal grill to high heat. Heat oil in a deep fryer to 350°F (175°C).
2. Place the pepper directly on the hot coals and grill on all sides until blackened, about 5 minutes. Carefully remove the pepper from the grill and transfer to a heatproof bowl. Cover with plastic wrap and let steam for 10 minutes.
3. Remove the peppers from the bowl and place them on a clean work surface. Carefully remove the seeds and charred skin. Place the peppers in a food processor and pulse until smooth. Pour in the vinegar and olive oil.
4. Pour this mixture into a large, deep skillet and place over medium-high heat. Heat until the sauce begins to simmer, then remove from heat. Keep warm until ready to serve.
5. Meanwhile, place the Jerusalem artichokes in a deep fryer and fry until evenly golden brown, about 10 minutes. Transfer to a rack set over a baking sheet and sprinkle with salt.
6. Aioli:
   
   Combine mayonnaise, garlic, lemon juice, and zest in a blender. Blend until smooth.
7. Spread the red pepper puree on the bottom of a serving dish. Top with the roasted Jerusalem artichokes and drizzle with aioli.