In a large pot with a tight-fitting lid, heat the extra-virgin olive oil over medium. Add the anchovies and the garlic cloves, finely chopped; cook until the garlic is fragrant, about 1 minute. Add the broccoli rabe, trimmed, cut into 1 1/2-inch pieces, and the water; season with the salt and pepper. Increase heat to high, cover, and cook minutes.

Remove lid and cook, uncovered, until the rabe is tender and liquid evaporates, about 2 minutes. Meanwhile, in a smaller skillet, heat 2 teaspoons of oil over medium high. Add the breadcrumbs and cook until golden brown, about 3 minutes. Season with salt and pepper. Transfer the broccoli rabe to a serving dish and top with breadcrumbs and the lemon juice. Serve warm or at room temperature.