Bagna Calda

Instructions
large jug of olive oil (51 oz is what I used)
1 pound of butter
1 can anchovies
5 heads of garlic
large shrimp
chicken breast
steak
Cauliflower
Broccoli
Mushrooms
Carrots
Brussel Sprouts
Baby Red Potatoes
Baby Corn
Artichoke Hearts (packed in water)
Crusty French Bread (the best bet is to get it at a local bakery rather than the grocery)

In a large electric skillet, combine olive oil and butter, turn heat on low (200-250) let that melt together while you prepare the anchovies and garlic.

Cut up the anchovies into little pieces. Peel and chop garlic. (Chopped is better than pressed or crushed in this recipe.)

Mix it all together and simmer until garlic and anchovies are fully cooked. (I like to simmer for a few hours... on VERY LOW so it doesn't burn)

When the guests arrive (or when you are ready to eat). Have the meat and veggies out and ready to go. Start out with a few pieces of each food cook until done, and replace as you take it out. Serve on crusty french bread and eat like a sandwich.