Light bagna cauda with cardoons and Jerusalem artichokes

Ingredients

For 1 serving

• Anchovies in oil15 g
• Garlic3 cloves
• Reduced-fat milk75 ml
• Extra virgin olive oil15 g
• Cardoons150 g
• Jerusalem artichokes90 g
• Bell peppers120 g

Contains: lactose, fish,

In season: October – February

Method

1. Peel the garlic cloves, remove the green shoot and put them in a small pan covered with the milk.
2. Cook over the lowest heat for 15 minutes without letting the milk boil, until the garlic is soft and mashes with a fork: this takes away its harshness.
3. Meanwhile wash the cardoons, peel off the strings with a vegetable peeler and cut them into sticks; scrub the Jerusalem artichokes under water, peel and cut them into sticks; wash the pepper, remove seeds and pith and cut it into strips.
4. Drain the garlic, mash it in the pan and add the drained anchovies and the extra virgin olive oil; stir over low heat for 2–3 minutes, until the anchovies melt into a smooth sauce.
5. Serve the sauce warm with the raw vegetables for dipping.