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1
Fill a large bowl with cold water and add 2 tablespoons of the lemon juice.
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2
Quarter the endives lengthwise and add them to the lemon water.
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3
Cut the fennel bulb in half lengthwise and cut each half into 4 wedges.
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4
Add the fennel wedges to the lemon water.
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5
Drain the endives and fennel, and arrange them in two overlapping layers in a wide, heavy pot.
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6
Add 3/4 cup of the chicken stock, 2 tablespoons of the olive oil, the remaining 1 tablespoon of lemon juice, and the sugar.
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7
Place a round of waxed paper directly on top of the vegetables.
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8
Bring to a boil, then reduce the heat to very low, cover the pot, and cook the vegetables until just tender, about 20 minutes.
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9
Drain the vegetables well in a colander, then arrange them in a single layer in a 12-by-9-inch gratin pan or shallow baking dish and season lightly with salt.
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10
(The vegetables can be prepared a few hours ahead to this point.)
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11
Preheat the oven to 450 degrees F.
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12
Heat 2 tablespoons olive oil in a heavy, medium-size saucepan over medium-low heat.
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13
Add the onion and cook until soft but not brown, about 5 minutes.
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14
Add the garlic and parsley, and cook until fragrant, about 1 minute.
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15
Stir in the flour and cook, stirring constantly, for 1 minute.
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16
Increase the heat to medium, add the milk and the remaining 3/4 cup chicken stock, and cook, stirring constantly, until the mixture thickens, 3 to 5 minutes.
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17
Stir in the ground almonds and cook for another minute.
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18
Season the almond sauce with salt and pepper to taste.
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19
Spread the almond sauce evenly over the vegetables.
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20
Bake until the top of the gratin is brown and bubbly, 20 to 25 minutes.
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21
Sprinkle the sliced almonds evenly over the gratin and bake for 5 minutes longer.
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22
Let cool for about 10 minutes, then serve.
