1 1/2 lb (675 g) small whole endives or large endives, halved lengthwise

1 1/2 cups (375 ml) water

2 tbsp butter

2 tbsp (30 ml) lemon juice

1 tbsp sugar

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a few layers of paper towel.

In a large skillet, bring all the ingredients to a boil. Season with salt and pepper. Cover and let simmer over low heat for 15 minutes or until the endives are tender. Check their tenderness by inserting a toothpick into the centre. If it slides in easily, the endives are cooked.

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