This makes the broccoli almost like butter. The florets trap all the oil richness and the stems melt away. The anchovies give this a smoky salty flavor. This is great spread on crusty bread, or spread on pizza. Or add to pasta dish.
Cut the florets off the broccoli. Peel the stems and cut into small 1/4 inch pieces. Bring a big pot of water to a boil. Add the broccoli and blanch for three minutes. Drain.
Place the olive oil and butter in large pot. Heat on high for 2 minutes. Add the garlic and anchovy's. Let cook 1 minutes. Reduce the heat to very low. Add the broccoli. Stir to coat all the broccoli in the oil mixture.
Sprinkle with red pepper flakes. Cover and cook on low 2 hours. Stirring once in a while try not to break it up. Taste and adjust for salt and pepper. May not need a lot because the anchovies give it saltiness. Remove the broccoli with a slotted spoon onto paper towel lined dish and let drain off some of the oil