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1
Butter a shallow baking dish just large enough to hold the endive in a single layer.
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2
Cut a round of parchment paper the same diameter as a large skillet: fold a rectangular sheet of parchment paper in half lengthwise.
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3
Fold the paper in half, widthwise, so that it is in quarters.
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4
Then fold the paper again three more times, creating a slender triangle.
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5
Align the tip of the triangle with the center of the skillet.
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6
Cut off the back of the paper triangle where it meets the rim of the skillet and discard.
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7
Butter one side of the parchment round.
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8
To cook the endive, place the halves, cut sides down, in the large skillet.
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9
Add the lemon juice, 2 tablespoons butter, sugar, and chicken stock.
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10
Season with salt and pepper.
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11
Bring to a boil over high heat, then decrease the heat to low.
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12
Cover with the buttered parchment round, gently tucking and pressing it around the ingredients.
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13
Cover the pan with a tight-fitting lid.
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14
Simmer until tender when pierced with the point of a knife, 20 to 25 minutes.
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15
For the topping, preheat the broiler.
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16
Using a slotted spoon, transfer the cooked endive, cut sides down, to the prepared baking dish.
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17
Combine the cheese and breadcrumbs in a small bowl.
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18
Sprinkle the mixture evenly over the endive, and broil about 4 inches from the heat until golden and the cheese is melted, about 3 minutes.
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19
Serve immediately.
