Cardo Con Bagna Cauda

Ingredients

Cardoon

1 pound, cleaned and cut into sticks

Salt

to taste (for boiling water and seasoning)

Butter

2 tablespoons

Olive oil

1/2 cup

Anchovies

6 fillets, packed in oil

Garlic

4 cloves, peeled

Instructions

1. In a large pot, bring salted water to a boil. Add the cleaned cardoon sticks and cook until tender, about 10-15 minutes. Drain and set aside.
2. In a mortar and pestle, crush the peeled garlic cloves with a pinch of salt until it forms a smooth paste.
3. Add the anchovy fillets to the mortar and continue to crush until the mixture is well combined and smooth.
4. In a pan over low heat, combine the olive oil and butter. Once the butter has melted, add the garlic and anchovy paste, stirring gently until the mixture is well blended and heated through, about 5 minutes.
5. Serve the warm Bagna Cauda in a small bowl alongside the boiled cardoon sticks for dipping.