Bagna Caoda(Italian Fondue) - cooking recipe

Ingredients

1 1/2 to 2 c. olive oil
3 or 4 cans anchovies (2 oz.)
3/4 to 1 c. grated garlic
1/2 lb. butter

Preparation

Cook garlic and anchovies in olive oil for 15 minutes (until anchovies have dissolved).
Transfer to an electric frypan/skillet and add butter.
Chop up a selection of vegetables such as Chinese cabbage, mushrooms, celery, cauliflower, green and red peppers, broccoli, artichoke hearts, etc., and set out in bowls.
You can also have a selection of chopped, bite size meats such as beef, pork or chicken.
Place your choice of vegetable or meat in the fondue to cook.
Serve on French bread slices.