Trim the broccoli into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil.
Meanwhile, place a 12 to 14-inch saute pan over medium heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, until just golden brown and very fragrant.
While the garlic and anchovies cook, plunge broccoli into boiling water and cook for 1 minute. Remove broccoli from water, drain well, and add it to the pan with the garlic and anchovies. Cook 10 to12 minutes, until tender and yet still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. This dish may be served hot or at room temperature.
Recipe copyright 2000, Mario Batali. All Rights Reserved.