1 large fennel bulb, cut into 8ths
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
4 green onions, trimmed
2 artichokes, outer leaves removed, trimmed, quartered, husks removed, rubbed with lemon
4 celery stalks, cut into halves
4 carrots, cut into sticks
2 cups Tuscan extra virgin olive oil, best quality possible (470ml)
Salt and pepper to season |
