Use any in-season vegetable that can be prepared to dip into the pinzimonio – sticks or any other other chopped up vegetable that can be grasped and then dipped. Once you have cleaned and sliced or chopped your vegetables up all you need to do is get creative on how you will place or set them up next to the small holders that will contain the mix-dip of salt, pepper and olive oil.
Regarding quantities, I usually think that each guest should have at least two artichoke hearts, two fennel hearts, a carrot a stalk of celery. Then I calcolate the quantities of pinzimonio – salt, pepper and evoo accordingly.
Remember this is a simple antipasto or something to nibble during your cocktails. Keep in mind the one thing that counts is the quality of your vegs and olive oil!