Prepare the raw vegetables you wish to use: i.e., carrots, bell peppers, broccoli, celery, fennel. Rinse the anchovies. Melt the butter in a small earthenware pot, heavy saucepan, or fondue pot over low heat. Add the garlic to the butter and briefly saute; do not brown the garlic. Add the anchovies and gradually add the olive oil, stirring continuously for 10 minutes. When the mixture is smooth and well-mixed, it is done. Serve as a dip.
