Broccoli with Garlic and Anchovies

Broccoli with Garlic and Anchovies


Makes 6 to 8 servings.

  • 2 pounds broccoli

  • 1/4 cup extra virgin olive oil

  • 3 garlic cloves, chopped

  • 3 flat anchovy fillets, mashed

  • Salt and freshly ground pepper to taste

  • 3 tablespoons chopped parsley


  1. Cut off tough bottoms from broccoli.

  2. Using a sharp knife or potato peeler, peel outer skin.

  3. Divide broccoli and wash thoroughly under cold running water.

  4. Fill a large saucepan two-thirds full with salted water.

  5. Bring water to a boil.

  6. Add broccoli and reduce heat.

  7. Simmer 5 to 8 minutes or until stalks are tender.

  8. Drain on paper towels.

  9. Heat olive oil in a large skillet over medium heat.

  10. Stir in garlic and anchovies.

  11. Add drained broccoli.

  12. Season with salt and pepper and sprinkle with parsley.

  13. Turn broccoli gently and cook 3 to 5 minutes.

  14. Place broccoli on a warm platter and spoon over sauce

  15. Serve hot.


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