method
1. Pound the anchovies with their oil in a mortar with a pestle or in a bowl, using the rounded end of a rolling pin.
2. Continue until the anchovies are reduced to a completely smooth paste: this may take as long as 10 minutes.
3. Stir in the black pepper and gradually add oil and vinegar. Cover and place in refrigerator to chill.
4. Add ice cubes to a bowl of water. Remove the tough outer stalks from the celery and set aside for use in other dishes.
5. When you reach the heart section, trim off any top leaves and scrub the stalks. Cut the celery hearts into four and place in the ice-cold water for at least 30 minutes to crisp. (You can leave them for up to 2 hours.)
6. When ready to serve, drain the celery hearts and pat dry.
7. Arrange in a shallow dish. Pour the sauce over. Sprinkle with parsley and serve.
