Known for its licorice-like taste and nearly infinite variety of preparation, fennel is one versatile veg. The many uses of the celeryesque Florence fennel bulb -- finocchio, in Italian -- include being boiled and then whipped into mashed potatoes, being added to cheesy gratins, braised with chestnuts and shallots, oven-roasted or barbecue-grilled by itself, as well as served raw in salads. This Tuscan-style crudité recipe for Pinzimonio is a springtime stalwart that features the first veggies of the season and the newest pressing of extra-virgin olive oil. Trim a bunch of green onions. Trim the inner stalks and hearts of two young heads of celery. Remove the outer leaves from two small artichokes and cut the centres into eighths. Cut the root end off a young bulb of fennel and trim the top, then cut into eighths. Pare four small new carrots. Place all the vegetables in a large serving bowl filled with ice, a little water and a splash of vinegar. Fill four small bowls with the olive oil, salt and pepper to taste and a generous dash of red chili flakes. Dip the veggies into the oil, making sure to grab some spice, and eat with rustic Italian or Portuguese bread.