Slow-Cooked Broccoli With Garlic & Olive Oil

I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take. I just don't want to lose them in the move.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs broccoli, cut in 1-inch florets and 1/4-inch stems
• 2  tablespoons extra virgin olive oil
• 3  garlic cloves, minced
• 1⁄2 cup water
• 1  tablespoon lemon juice
•  salt and pepper

Directions

1. Heat olive oil in a skillet with a tight-fitting lid over medium heat; add garlic and stir until fragrant, about 3 minutes.
2. Stir in broccoli stems and cook 2 minutes; add florets and water and cover pan.
3. Cook covered 15 minutes; uncover the pan, turn heat up to high and cook just long enough to evaporate any liquid left in the bottom of the pan.
4. Sprinkle with lemon juice, salt and pepper, and serve.
5. ***The cook time in step 3 seems really long to me -- if you make this please let me know if it's right***.