If you don't find already cleaned Puntarelle, all you have to do is cut off the asparagus-like sprouts, clean them with water, two tablespoons of baking soda, and two of vinegar, for 10 minutes or so. Rinse them and julienne them (or shave them).

Blend the olive oil, salt, garlic, vinegar, anchovies, and pepper until creamy.

Place the dried Puntarelle in a bowl and season them with this emulsion.

Mix well (with your hands for better results), and enjoy your Puntarelle!