- 3 medium to large endives
- Salt and pepper
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 cloves garlic, finely sliced
- 1 tbsp unsalted butter
- 2 tbsp finely chopped parsley
- 1 tsp finely chopped fresh marjoram
- 1 tsp grated lemon zest
- 1 clove garlic, finely minced
- Preheat oven to 425F.
- Trim the bottoms from the endives, then slice in half lengthwise.
- Lay the endives cut-side down in a baking dish, making sure the endives fit snugly into the dish (I used smallish gratin dishes that were just big enough to hold two endive halves apiece, but a single dish works just as well). Sprinkle generously with salt and pepper.
- In a small bowl, stir together white wine and chicken broth. Pour over the endives. Sprinkle in the garlic slices, then top with dots of butter.
- Wrap tightly with aluminum foil. Bake in preheated oven for 30 minutes.
- After 30 minutes, uncover the baking dish and turn over the endives, then return to the oven to continue baking, uncovered, for another 15 minutes or until most of the liquid has evaporated and top of endives is lightly caramelised. Remove from oven and let cool for 5-10 minutes.
- While the endive cools, prepare the gremolata by mixing together the parsley, majoram (if using), lemon zest and garlic in a small bowl until combined.
- To serve, transfer the endives to a serving plate and drizzle with any poaching liquid left in the baking dish, then sprinkle with gremolata.
- Category: Side