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Nebbiolo bagna cauda with tenderstem broccoli, carrots, violet artichokes and asparagus
Serves 4 people
4 whole globe artichokes
8 carrots, washed and rubbed
400g tenderstem broccoli
400g asparagus, tough ends removed
100g salted anchovy fillets in olive oil
6 cloves of garlic, peeled, cut in half and centre stem removed
150ml Nebbiolo wine
100ml olive oil
For the vegetables
Place the whole artichokes into a large saucepan. Add a good pinch of sea salt and fill with cold water. Place a lid that doesn't fit the pan but holds the artichokes in the water. Bring the pan to the boil and simmer for 10 minutes. Take a sharp knife and push the tip through the base of the stem and the base of the artichoke, if the knife goes through with no resistance, then the artichokes are cooked – if not, keep cooking.
When the artichokes are cooked, tip the pan into a colander and cool down. When the artichokes are cool, peel off the outer leaves until the leaves feel tender, cut half way 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 so you get to the tender stem. Cut in half lengthwise and leave to one side.
In a pot of boiling salted water, add the carrots and cook for 5 minutes, then take them out with a slotted spoon and place in a colander to cool down. Add the tenderstem broccoli and cook for 2 minutes, take out with a slotted spoon and place in the colander. Finally add the asparagus and cook for a further 2 minutes, take them out with a slotted spoon and place in the colander. Keep all the blanched vegetables to one side.
For the bagna cauda
In a small saucepan, add the garlic cloves with the Nebbiolo wine and milk. Cook slowly for 20 minutes on a low heat, until the garlic is very soft. Drain the anchovies from their oil but keep the oil to one side. Place the anchovies in the pan with the cooked garlic, wine and milk. Cook gently for 5 minutes, until the anchovies have melted. Using a stick blender or mixer, add the contents of the pan. Then on pulse, add the olive oil and anchovy oil slowly. When emulsified, place back in the pan and keep warm.
On a large platter, place a warm bowl in the middle of the platter. Arrange the blanched vegetables around the outside of the platter. Warm up the bagna cauda gently and pour in to the bowl in the middle of the platter. Serve with small plates and a spoon to serve the warm bagna cauda.