1 large fennel bulb, trimmed and cut into 8 pieces
1 red pepper, seeded and cut into thin strips
1 yellow pepper, seeded and cut into thin strips
4 green onions, trimmed
2 artichokes, outer leaves removed, trimmed, quartered, husks removed, rubbed with lemon
4 celery stalks, halved
4 carrots, cut into sticks
2 cups extra-virgin olive oil, best quality possible
Salt and freshly ground black pepper
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