SERVES 6

This dish was inspired by bagna cauda, the Piedmontese harvest classic.

3 lbs. cardoons
1 sliced lemon
1⁄4 cup extra-virgin olive oil
2 tbsp. butter
1 garlic clove, peeled and minced
12 oil-packed anchovy filets, chopped

1. Wash cardoons; trim and cut. Parboil and drain as for deep-fried cardoons (add sliced lemon, if desired).

2. Heat oil and butter in a small saucepan over low heat. When butter is melted, add garlic and cook until fragrant, 1–2 minutes. Stir in anchovies, mash with a spoon, and cook, stirring occasionally, until flavors blend, about 10 minutes.

3. Spoon mixture over cardoons and serve immediately with crusty bread.