Bring 6-8 quart pot of water to boil add halved sprouts and cook til bright green and medium tender (4 minutes)drain and set aside. Dry same pot and heat well. Add oil bring to ripple and add capers *note- dry capers well by pressing between paper towels to reduce spattering. Fry capers til dark green and crispy (1-2 minutes)remove from oil will slotted spoon and set aside. Pour off half the oil and reduce heat. Add pepper flakes,sundried tomatoes, anchovies and garlic and saute for 1/2- 1 minute (avoid browning garlic) Return sprouts to pan and toss to coat and bring sprouts to serving temperature. Finish with squeazed lemon and top with fried capers.