Summer Crudités with Bagna Cauda

Ingredients

• •1 head head of garlic, cloves peeled
• •¾ cup olive oil
• •10 fillets oil-packed anchovy fillets
• •½ cup walnuts, finely chopped
• •to taste Kosher salt, freshly ground pepper
• •2 whole lemons, halved, divided
• •8 whole baby artichokes
• •6 whole large eggs, room temperature
• •2 bunches bunches small carrots (any color), trimmed, halved if large
• •1 head Treviso radicchio, leaves separated
• •1 whole small fennel bulb, quartered
• •2 whole Persian cucumbers, cut lengthwise into quarters
• •2 stalks celery stalks, halved
• •6 whole red radishes
• •1 whole watermelon radish
• •peeled
• •sliced

Cooking Instructions

1. 1.

   Combine garlic and oil in a small saucepan and cook over low heat, shaking pan occasionally, until garlic is golden and very tender, 15-20 minutes. (Reduce heat if garlic is browning too quickly.) Using a slotted spoon, transfer to a cutting board and mash to a paste.

   20 min

2. 2.

   Add anchovies and walnuts to garlic oil and cook over medium heat, stirring occasionally, until anchovies disintegrate and walnuts are golden brown, 5-8 minutes. Remove from heat, stir in garlic paste, and season with salt and pepper. Transfer bagna cauda to a shallow dish.

   8 min

3. 3.

   Squeeze 3 lemon halves into a bowl of cold water. Working one at a time, remove several layers of tough outer leaves from artichokes to reveal tender light-green leaves. Trim stem and peel with a vegetable peeler. Cut off top third from artichokes, then halve lengthwise and transfer to lemon water.

   15 min

4. 4.

   Cook artichokes in a large pot of boiling salted water until a knife slides easily through outer leaves, 5-8 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 5 minutes. Drain and pat dry.

   13 min

5. 5.

   Meanwhile, return water in pot to a boil and cook eggs 8 minutes. Drain and transfer eggs to a fresh bowl of ice water; let sit until cold, about 5 minutes. Drain, peel, then cut in half.

   13 min

6. 6.

   Arrange eggs and all vegetables on a platter. Season with salt and pepper and squeeze remaining lemon half over. Serve with bagna cauda for dipping.

   10 min