To start, cut off the long stems just above the bulb. If you like, reserve a few of the fronds (the wispy bright green parts) for garnishing.
Thinly slice the bulb crosswise, using a mandoline or a sharp chef’s knife. Be sure to stop as soon as you hit the hard, flavorless core.
Quarter the bulb lengthwise, leaving the core intact. This will help the layers stay together. Cooking mellows the anise flavor and gives the bulb a soft, buttery texture.