Leeks With Anchovy Butter

• Salt
• 6 thin leeks, trimmed, halved lengthwise and washed
• 4 tablespoons butter, softened
• 4 anchovy fillets, drained
• 1 tablespoon chopped parsley
• 1 teaspoon chopped basil
• 1 tablespoon chopped shallot
• 1 teaspoon lemon juice, plus more to taste
• Freshly ground black pepper

1. Using cooking twine, tie the leeks into two bunches.
2. Bring a large pot of salted water to a boil.
3. Add the leeks and cook until tender, 6 to 8 minutes.
4. Drop into ice water to stop the cooking.
5. Drain, then press out excess water on a towel.
6. Set cut-side up in a large baking dish.
7. Preheat the oven to 450 degrees.
8. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl.
9. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste.
10. Season to taste with salt and pepper.
11. Spread the butter mixture over the cut sides of the leeks.
12. Bake for 5 minutes or until warmed through.
13. Squeeze over more lemon juice, if you like.

salt, thin leeks, butter, anchovy, parsley, basil, shallot, lemon juice, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9052 (may not work)