Place a skillet over low heat and drizzle with a 3-count of oil. Arrange the endives, cut side down, in the skillet, cover, and cook for 15 to 20 minutes, or until the endives get mushy. While theyâ€™re doing their thing, combine the garlic, anchovies, a pinch of salt, and the butter in a small bowl and mash them with a fork until combined. Turn the endive cut side up and top each with a spoonful of butter. Just let it melt. Give a squeeze of lemon, season with salt and pepper, and thatâ€™s it.
Edited: October 15th, 2009