1. pick apart the garlic bulbs, peel the cloves and put them in cow’s milk, make hot and simmer 8 to 1000 cmin on low heat. Take out the bulbs, let them drain, rinse the anchovies. Dissolve the butter at moderate temperature. Make the anchovies and the garlic into a puree with a hand blender, add the melted butter. If necessary, add 2 to 3 tablespoons of the garlic milk.
Sauté the beet for 40 minutes, peel and cut into slices. Clean celery and fennel. Chop celery into stalks, fennel into slices and place on platter. Cut cauliflower into roses and sauté in salted water for 8 to 10 minutes, drain and place on vegetable platter. Cook potatoes in their skins on the stove, add ditto. Separate the carrots from the peel and add them with the artichoke bottoms.
Heat the sauce, pour it into small preheated baking bowls and put them with the greens. It goes well with toasted bread and a white wine.