Bagna Cauda
In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda.
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Ingredients
- 3 lb. cardoons
- Juice of 3 lemons
- 1⁄2 cup butter
- 10 cloves garlic, peeled and thinly sliced
- 24 oil-packed anchovies, chopped
- 2 cups extra-virgin olive oil
- Salt
- freshly ground black pepper
- Assorted raw vegetables such as fennel, baby artichokes, endive, and radicchio
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