Anchovy and Garlic Sauce with Mixed Vegetables

I’m using the spelling—bagna caouda—that Jacques Médecin uses in his book La Cuisine Niçoise, but more often than not this warm anchovy-and-garlic sauce is called by its Piemontese name, bagna cauda. However you spell it, it doesn’t take much to figure out that it means, literally, hot bath. Most recipes call for heating puréed anchovy fillets and garlic in a mixture of butter and olive oil and dipping various raw vegetables—cardoons are a favorite—in the warm sauce as an hors d’oeuvre. Ita