Member recipe

Artichoke, Anchovy & Caper Bake

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Cooking time

Prep: 10 minutes Cook: 1 hour and 10 minutes

Skill level

Easy

Servings

Serves 2

A wonderful Italian one-pan wonder relying on handy store cupboard ingredients. Perfect for a mid-week supper.

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Ingredients

  • 1 onion, peeled and finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, peeled and microplaned
  • 1 small carrot, peeled and grated
  • 1/2 tsp dried chilli flakes
  • 2 tbsp olive oil
  • Small knob salted butter
  • 4 anchovy fillets, rinsed
  • 60g capers
  • 2 tins chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp caster sugar
  • 1 tsp maldon salt
  • Good grinding black pepper
  • 1 tin artichoke hearts, rinsed and drained
  • 1/4 cup parsley, chopped
  • 1/4 cup basil, choppped
  • 1/4 cup pine nuts
  • 1/4 cup grated parmesan cheese

Method

  1. Preheat the oven to 180 degrees celsius. In an oven proof casserole dish or frying pan, heat the oil and butter. Add the onion, garlic, celery, carrot, anchovies and chilli, and sauté for 10 minutes.

  2. Add the tomato paste and tinned tomatoes, and turn the heat up till it is bubbling. Allow to bubble, ensuring it doesn’t stick, for 10 minutes.

  3. Add the capers, sugar, salt and pepper and bubble for a further 25 minutes: this does seem a while, but you need the sauce to reduce somewhat.

  4. Remove from the heat. Stir through the fresh herbs. Halve the artichokes, and nestle these in the sauce. Top with the cheese and pine nuts, and bake for 25-30 minutes in a preheated oven, until golden brown and bubbling on top.

Comments, questions and tips

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iamnotgemma's picture
iamnotgemma
8th Sep, 2016
5.05
I made this as a side dish to have with sausages & homemade bread. It was really tasty! Lots of sauce so it was nice to have some nice bread to mop up the sauce with. I had the leftovers for breakfast on toast with a poached egg. A really different and yummy side dish :)
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