In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover, and cook over moderate heat until richly browned on the bottom, about 8 minutes.
Add the water, cover, and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.
Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper; cook uncovered until the garlic is golden brown, about 3 minutes. Drizzle with the lemon juice, season the broccoli with salt and black pepper, and serve.
