bagna cauda

Throw into a pan: 1/4 cup olive oil, 1/4 cup butter, half a lemon cut into slices (seeds removed), 5-8 anchovy fillets, 2-3 cloves minced garlic (or 3-4 mashed cloves roasted garlic), sea salt, black pepper to taste. Simmer over medium-low heat until the butter's well-melted, the garlic's nice and golden brown, and mash the lemon slices and anchovies with a wooden spoon until the whole thing's goo. Then dunk chunks of crustry bread and sliced veggies (any of these will do: artichoke bottoms and/or hearts, radishes, cauliflower, fennel, spring onions, cucumbers, yellow, red, and green bell peppers, mushrooms, celery, cardoons, cabbage, carrots and cooked asparagus are cut into strips).

Best eaten over the stove, unless you have a fondue pot.