500 g anchovies
60 g butter or margarine
garlic and parsley
salt and pepper
Remove the heads and bones with anchovies, wash and dry.
In a large saucepan and low season, not brown, garlic and parsley, then arrange the anchovies aligned without overlap and season with salt and pepper.
After a minute of cooking, add lemon juice, cover the pan and cook over low heat for few minutes.