Ingredients

• 1 large fennel bulb, trimmed and cut into 8 pieces
• 1 red pepper, seeded and cut into thin strips
• 1 yellow pepper, seeded and cut into thin strips
• 4 green onions, trimmed
• 2 artichokes, outer leaves removed, trimmed, quartered, husks removed, rubbed with lemon
• 4 celery stalks, halved
• 4 carrots, cut into sticks
• 2 cups extra-virgin olive oil, best quality possible
• Salt and freshly ground black pepper

Browse by ingredient

Instructions

1. Arrange the vegetables on a large platter.
2. Fill four small bowls with a 1/2-cup each of extra-virgin olive oil, so every person has their own bowl for dipping the raw vegetables.
3. Season the extra-virgin olive oil with the salt and freshly ground pepper.