Hot Anchovy Dip

Recipe supplied by BigBarn

8oz asparagus, washed, trimmed and freshly cooked 225g
3 globe artichokes, trimmed and freshly cooked
1 small cauliflower
1 large red pepper
1 large green pepper
4 carrots, peeled
6 celery sticks, trimmed
3 zucchini, trimmed
1 bunch radishes
1/2cup olive oil 1/4pt/140ml
3oz butter 75g
2 garlic cloves, skinned and finely chopped
2x2oz/50g cans anchovy fillets, drained and finely chopped

Cook the asparagus and artichokes and while they are cooling, prepare the remaining vegetables. Cut the cauliflower into florets, discarding the stalks. Cut the peppers in half lengthways and remove the cores and seeds. Wash the peppers inside and out, dry and cut into strips.

Cut the carrots, celery and zucchiniÕs into finger sized sticks and trim the radishes. Heat the oil and butter in a saucepan until just melted, but not foaming. Add the garlic and cook gently for two minutes. Do not allow the butter to colour.

Add the anchovies and cook very gently, stirring all the time, either for 10 minutes or until the anchovies dissolve into a paste.

Transfer the dip to an earthenware dish and keep warm over a fondue burner or spirit lamp at the table. Dip the vegetables in the hot anchovy sauce and enjoy.