1/2 c  Olive oil
1    Stick (1/4 lb) butter
5    Chopped fine garlic cloves
6    Anchovy fillets chopped,
Mashed
Pepper

Heat the oil and butter together in an earthenware pot over hot water or in
a double boiler. In another pan cook the garlic in a bit of the oil until
it is soft. Add the anchovy fillets, and cook until the fish dissolves into
a paste, about 5 minutes. Add all to the pan of hot oil and butter. The hot
dip is kept in the middle of the table. Celery, endive, cucumbers, green
onions, Italian bread and cooked and cooled artichokes are dipped into it.