Ingredients
1/2 cup extra-virgin olive oil
3 tablespoons minced garlic
1/2 stick unsalted butter, cut into pieces
1 small tin anchovy fillets, chopped
1/2 teaspoon fresh lemon juice
salt & pepper
1 pinch cayenne pepper

Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes
Steamed vegetables for dipping: asparagus spears, artichokes
Cubes or slices country style bread, for dipping

Instructions
In a saucepan, heat 1/4 cup of the oil over medium heat. Add the garlic and cook, stirring, until fragrant and soft, about 1 minute. Add the remaining oil and the butter and cook gently, stirring, to melt the butter. Add anchovies, lower the heat to low, and cook, stirring, until the anchovies dissolve, 5 to 10 minutes. Remove from the heat and stir in the lemon juice. Adjust the seasoning to taste with salt, pepper, and cayenne.

Serve in a fondue pot.