500g preserved anchovies,
40cl olive oil,
2 whole rosy garlic cloves,
6 celery sprigs,
3 small violet artichokes,
1 bunch of leaf stalk carrots,
some endives of the cut type style.
Wash and peel the vegetables. Cut them to make bites you will be able to dip in the sauce.
Peel garlic heads and cut the garlic into thin strips.
Put the anchovies and garlic in a skillet. Add the butter and olive oil. Cook over high heat, stirring to obtain a homogeneous paste.
Arrange the raw vegetables in a dish and bring to the table.
Set the table stove (or the fondue pot) on the table. Skewer different bites of vegetables and dip them with a fondue peak in the Bagna Cauda. What a delight!