Preheat the oven to 400 degrees. Place the arugula, almonds, garlic and cheese (if using),in a blender or food processor. Process on low while slowly drizzling in 4 Tbsp. of oil. Season with the lemon juice and a pinch of salt and pepper and set aside. In a small bowl, toss together the sunchokes along with the remaining oil and a pinch of salt. Spread evenly on a lightly oiled baking sheet and arrange in a single layer. Bake for 15-25 minutes until dried and golden brown, turning once. Serve in a bowl alongside the arugula pesto.