Trim the fennel bulbs and cut each bulb into wedges.

Heat 1 tablespoon olive oil in the frying pan over medium-high heat. Sear the fennel wedges until deeply golden on the cut sides, about 8 minutes.

Transfer the browned fennel to a plate. Reduce the pan heat to medium.

Finely slice the garlic cloves and chop the parsley.

Add the remaining olive oil, anchovy fillets, and sliced garlic to the pan. Stir until the anchovies melt and the garlic is fragrant, about 1 minute.

Stir in the capers. Deglaze the pan with caper brine or juice from the half lemon.

Pour the water into the pan and bring the sauce to a simmer. Add the cold butter.

Whisk the butter into the liquid until the sauce is glossy and emulsified. Return the fennel wedges to the pan.

Turn the fennel in the sauce and cook until coated and tender, 2 to 3 minutes. Scatter over the chopped parsley.

Whisk the ricotta until smooth and creamy. Serve the fennel over or beside the whipped ricotta, spooning over the caper anchovy butter.