2 small bunches of tender broccoli

2 tablespoons olive oil, plus more for serving

6 anchovy fillets, minced

2 garlic cloves, mashed to a paste

Grated zest of l lemon

1/3 C. finely chopped Flat Leaf Parsley

2 tsp. Chile Flakes

Prepare a hot fire in a charcoal grill. Cut the broccoli lengthwise to make long florets with all of the tender stem attached. Blanch in well-salted boiling water for just 15 to 20 seconds, a little longer if the broccoli is very mature. Drain well, transfer to a medium bowl, and toss with 1 tablespoon of the oil. When the flame has died down and the coals are completely covered with ash, grill the broccoli to slightly char it all over.  Mix the anchovies, garlic, lemon zest, parsley, remaining 1 tablespoon oil, and chile flakes in a bowl. Add the grilled broccoli, toss well, and serve with olive oil at the table for drizzling.