Detailed Instructions: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Q: Preheat oven to 475 degrees F., Place sunchokes in a pot of cold water, and heat until boiling. Cook for 4-6 minutes, until sunchokes are tender but not mushy. Drain and plunge into bowl of ice water to inhibit further cooking., While sunchokes are cooking on the stove, combine all other ingredients except butter, fennel frond, and parsley in a large bowl. Add cooled sunchokes, and combine well., Pour all ingredients into a large ceramic or glass baking dish (11x13 is good). Distribute dabs of butter on top. Roast for 25-30 minutes., After around 30 minutes, vegetables should be glistening and golden, and the bottom of the pan should be pooling with saffron-infused oil. Remove from oven and cover with foil, and roast another 15 minutes, or until shallots are well caramelized., To serve: Spoon all vegetables onto a platter or serving plate. Chop up 1 tablespoon of fennel fronds, and add to the saffron and lemon-infused oil left in the roasting pan, swirling to coat. Pour fennel frond-oil mixture over the vegetables. Garnish with fresh parsley, and serve.
A:
Fennel, artichokes, shallots, garlic, lemon, preserved lemons, olive oil, butter, combination, fresh parsley, saffron threads, salt, freshly ground black pepper