Recipe courtesy of Cooking Channel

Radicchio Wedges with Garlic and Anchovies

This dish will make a convert of the most diehard radicchio skeptic. Be sure to cook the radicchio until it's very tender; if you do, it will be almost silky and just perfect when suffused with the warm pan sauce. If you have golden raisins on hand, toss some into the skillet with the garlic and anchovies
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

1/2 cup olive oil

2 small heads radicchio, quartered (about 1 1/4 pounds)

Kosher salt and freshly ground black pepper

4 anchovies, rinsed if salted and finely chopped

4 large cloves garlic, minced

Zest of 1 lemon plus 2 tablespoons juice

Serving suggestion: crusty bread

Directions

  1. Heat 1/4 cup of the oil in a large high-sided skillet over medium-high heat until it shimmers. Add the radicchio, cut side down; lightly sprinkle with salt and pepper and cook, undisturbed, until nicely browned on the bottom, about 2 minutes. Drizzle 1 tablespoon of the remaining oil onto the radicchio, flip, sprinkle lightly with salt and pepper and cook, undisturbed, until the second side is nicely browned, 2 minutes more. Reduce the heat to medium-low, cover and cook until the radicchio is very soft when pierced with a knife, 4 to 7 minutes. Use a slotted spoon to transfer pieces to a serving platter when done. 
  2. Reduce the heat to low and heat the remaining 3 tablespoons oil. Add the anchovies and garlic and cook, stirring, until the garlic is lightly toasted and the anchovies melt, about 2 minutes. Stir in the lemon zest and juice and a good amount of pepper. Taste and season with salt and pepper if necessary. Pour the sauce over the radicchio and serve with crusty bread.

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