Roman-style puntarelle

Puntarelle are shoots of a particular catalogna chicory; boil the longer leaves. I was given local puntarelle, having previously eaten them in Rome but never prepared them. I read up and made these crisp, tasty shoots: a lovely discovery! Garlic is the only drawback, but fine occasionally. How could I refuse local produce?
INGREDIENTS
PUNTARELLE
EXTRA VIRGIN OLIVE OIL
ANCHOVIES IN OIL
VINEGAR
GARLIC
SALT
PEPPERI remove roots and separate shoots, keeping only small tender leaves.I remove each shoot's base.I halve it. I cut into thin strips.I prepare all.I wash thoroughly and soak in very cold water, with ice if liked, for a couple of hours to curl and become crisp. I drain 2/3 anchovies and peel 1 garlic clove, adjusting to taste.I finely chop.I put in a small bowl with little salt because anchovies are salty, pepper and a few tablespoons vinegar.I mix well.I thoroughly drain puntarelle, dress with anchovy sauce and mix. I leave to absorb flavours before eating.