Yum!!! I have made this recipe once a week since broccolini came into the market. If you cook the anchovies at a low enough heat, they dissolve. I didn't tell my family what was in it the first time I made it since I knew they would be prejudiced against the anchovies. Now it's one of my picky daughter's favorites, and she helps make it every time. Things we learned: 1) Salt is not needed, especially if you don't drain the anchovies. 2) Other veggies okay (we've tried garlic scapes and a couple other spring shoots), but we always come back to the roasted sweetness of broccolini or broccoli raab. 3) Use lemon! 4) Garlic integrates into the sauce better if pressed. 5) In our house, it's okay to lick your plate after you finish eating this dish. Enjoy!
Enjoy only if you like the taste of fish. I halved the anchovies and it was still much fish.