Ingredients

• 1 cup extra-virgin olive oil
• 1/2 cup (1 stick) unsalted butter
• 8 canned anchovy fillets, chopped
• 3 garlic cloves, finely chopped
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 10 celery stalks, cut in half crosswise
• 6 green onions

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Instructions

1. Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.