Artichoke, anchovy & caper bake

Artichoke, anchovy & caper bake

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This umami bake from Good Food member Justine Wall is vibrant and flavoursome. We recommend serving golden brown and bubbling with crusty bread

  • Freezable
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal268
fat17g
saturates5g
carbs17g
sugars16g
fibre5g
protein9g
salt2.5g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/ gas 4. Put the oil and butter in a large saucepan over a medium heat. Add the onion, garlic, celery, carrot, anchovies and chilli flakes, and cook for 10 mins.

  • STEP 2

    Add the tomato purée and tomatoes, and turn the heat up until bubbling. Allow to bubble for 10 mins, stirring frequently to ensure it doesn't stick.

  • STEP 3

    Add the capers, sugar, 1 tsp salt and a good grind of black pepper. Bubble for 25 mins more until the sauce has reduced.

  • STEP 4

    Take off the heat, stir through most of the herbs, then transfer to a baking dish. Halve the artichokes and nestle these in the sauce. Top with the cheese and pine nuts, and bake for 25-30 mins until golden brown and bubbling on top. Scatter with herbs before serving.

Goes well with

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    Overall rating

    Rating: 5 out of 5.4 ratings
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