Garlic Sauce with Crudités

‘Bagna cauda is a typical recipe from the Piedmont region, and is usually eaten in autumn or winter when the cardoon - a common local vegetable - has had its first frost. If you can find cardoons, use them, and you could also include celeriac and Jerusalem artichokes (the cardoon and celeriac might need blanching first).

The bagna cauda is more than just a salad. It is a ceremony in which friends participate.’