Ingredients

• 1 cup extra virgin olive oil
• 1/2 cup unsalted butter
• 12 cloves garlic, sliced paper thin and boiled in milk 10 minutes
• 1/4 cup anchovy fillets, rinsed
• Black pepper
• 1 fennel, raw, cut into 1inch strips
• 4 stalks cardoons, peeled and blanched
• 1 red bell pepper. cut into 1-inch strips
• 1 yellow bell pepper, cut into 1-inch strips
• 1 loaf countrystyle bread

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Instructions

1. Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.