Bagna càuda

Peel all the Garlic cloves. Remove the green germ from the center of each Garlic clove, then slice them very thinly.

Rinse the Anchovy fillets under cold running water to remove excess salt, then gently pat them dry with paper towels.

Prepare the dipping vegetables: Wash and trim the Cardoons, peeling any tough outer strings, then slice them into bite-sized pieces. Wash and core the Red bell pepper and Yellow bell pepper, then slice them into strips. Peel the Carrots and slice them into sticks. Wash and trim the Celery stalks, then slice them into sticks. Wash and trim the Fennel bulb, then slice it thinly. Wash and separate the leaves of the Radicchio and Endive.