Nonnie's Bagna Cauda Recipe – Sunset Magazine

Ingredients

• 3 tablespoons lemon juice
• 2 artichokes (3 1/2 to 4 in. wide)
• 2 heads fennel (3 in. wide) or 1/2 pound celery hearts
• 1/3 cup (1/6 lb.) butter or margarine
• 1/3 cup olive oil
• 2 or 3 cloves garlic, pressed or minced
• 2 tablespoons minced canned anchovies
• 1 baguette (1 lb.), thinly sliced