Rinse the endives under cold running water but do not dry. Melt the butter in a large deep skillet. Add the endives, 1/4 cup of water and the salt and sugar. Cover and cook over low heat, turning occasionally, until the endives are tender and carmelized, about 1 hour; add a bit of water if the endives look dry. Sprinkle with lemon juice and serve hot or at room temperature. Per serving: 205 Calories; 8g Fat (30% calories from fat); 11g Protein; 30g Carbohydrate; 16mg Cholesterol; 228mg Sodium Recipe by: Food & Wine, February 1999