Charred Broccolini with Anchovies and Garlic Confit

  • ACTIVE: 30 MIN

Rather than roasting garlic in aluminum foil, Nancy Silverton makes a supereasy garlic confit by slow-cooking the peeled cloves in olive oil. The garlic's marvelous pungent flavor infuses the oil, which gets tossed with the smoky vegetables. The oil is also delicious in a vinaigrette or brushed on toasted bread.

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  1. 3/4 cup extra-virgin olive oil
  2. 2 heads of garlic, cloves peeled
  3. 2-inch strip of lemon zest, plus 1/2 teaspoon finely grated lemon zest
  4. 2 small, dried hot chiles
  5. 1 bay leaf
  6. 12 flat anchovy fillets, drained
  7. 1/4 teaspoon crushed red pepper
  8. 2 pounds Broccolini, bottom 2 inches of stalks discarded
  9. Salt
  1. In a small saucepan, combine the olive oil, garlic cloves, lemon zest strip, dried chiles and bay leaf and bring to a simmer. Reduce the heat to moderately low and cook, stirring occasionally, until the garlic is very soft, about 35 minutes. Strain the oil into a measuring cup and let cool. Discard the lemon zest, chiles and bay leaf and reserve the garlic.
  2. Spoon 1 tablespoon of the garlic oil onto a plate. Add the anchovies, crushed red pepper and grated lemon zest and toss.
  3. In a large bowl, toss the Broccolini with 1/2 cup of the garlic oil. Season with salt. Heat a large, deep skillet. Add half of the Broccolini and cook over high heat, without stirring, until browned in spots, about 2 minutes. Turn and cook for 2 to 3 minutes, or until the Broccolini is just tender. Transfer to a platter and repeat with the remaining Broccolini.
  4. Scatter the confitted garlic and anchovies over the Broccolini and serve.
Make Ahead
The Broccolini can be kept at room temperature for up to 2 hours. Top with the garlic confit and anchovies just before serving.