Nebbiolo bagna cauda with blanched vegetables

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Ingredients

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Bagna cauda

1
Place the whole artichokes in a large saucepan. Add a good pinch of salt and fill with water. Hold the artichokes under the water using a lid smaller than the diameter of the saucepan and place the pan on a medium heat
2
Bring the liquid to the boil and simmer the artichokes for 10 minutes, until a sharp knife inserted into the bases and stems enters without resistance (cook a little longer, if necessary)
3
Drain the artichokes and leave to cool. Peel off the outer leaves until you reach the tender, inner leaves, then cut the artichoke in half and scoop out the thistly centre with a teaspoon, leaving the tender choke. (If you use young violet artichokes there will be very little if no thistly centre.) Peel the tough green outer stem with a peeler to reveal the tender stem. Cut in half lengthways and leave to one side
4
Bring a saucepan of salted water to the boil. Add the carrots and boil for 5 minutes, until tender, then remove them using a slotted spoon and set aside to drain
  • 8 carrots, young and tender, scrubbed
5
Add the broccoli to the pan and cook for 2 minutes, until tender, then remove to drain. Finally, add the asparagus to the cooking water and cook for 2 minutes, until tender, then set aside with the carrots and broccoli
6
To make the bagna cauda, place the garlic cloves, wine and milk in a small saucepan on a low heat. Cook slowly for 20 minutes, until the garlic is very soft. Add the anchovies and cook gently for 5 minutes, until they have dissolved into the liquid. Remove from the heat and pulse the mixture using a handheld stick blender, adding the olive oil and anchovy oil a little at a time. Once the sauce is emulsified, place it back on a low heat and keep warm
7
Place a warm bowl in the middle of a large serving platter and arrange the blanched vegetables around the outside. Gently pour the warm bagna cauda into the bowl and serve, allowing everyone to help themselves
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